Sometimes it’s all about the simple things, Chef! Perfectly juicy beef rump strips are splashed with a vibrant chimichurri drizzle. This classic combo is sided with crispy baby potatoes and a fresh charred corn & creamy feta salad. Simply delicious!
Chimichurri Beef & Baby Potatoes
Chimichurri Beef & Baby Potatoes
with charred corn, Danish-style feta & toasted sunflower seeds
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potatoes
- Beef
- Corn
- Cucumber
- Danish-style Feta
- Free-Range Beef Rump
- Pesto Princess Chimichurri Sauce
- Red Wine Vinegar
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROASTED BABY POTATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PREP STEP
Rinse and roughly shred the salad leaves. Drain the feta. Cut the cucumber into half-moons. In a small bowl, loosen the chimichurri sauce with a splash of water. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY & FRESH
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, the charred corn, ½ the feta, and ½ the toasted sunflower seeds.
DIG IN
Plate up the steak slices and spoon over some of the chimichurri sauce. Side with the crispy baby potatoes and the dressed salad. Top the salad with the remaining feta and sunflower seeds. Serve any remaining chimichurri sauce on the side for dunking. Go for it, Chef!
Baby Potatoes - 200g
Salad Leaves - 20g
Danish-style Feta - 20g
Cucumber - 50g
Pesto Princess Chimichurri Sauce - 30ml
Sunflower Seeds - 10g
Corn - 50g
Free-range Beef Rump - 160g
Red Wine Vinegar - 10ml
ROASTED BABY POTATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PREP STEP
Rinse and roughly shred the salad leaves. Drain the feta. Cut the cucumber into half-moons. In a small bowl, loosen the chimichurri sauce with a splash of water. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY & FRESH
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, the charred corn, ½ the feta, and ½ the toasted sunflower seeds.
DIG IN
Plate up the steak slices and spoon over some of the chimichurri sauce. Side with the crispy baby potatoes and the dressed salad. Top the salad with the remaining feta and sunflower seeds. Serve any remaining chimichurri sauce on the side for dunking. Go for it, Chef!
Baby Potatoes - 400g
Salad Leaves - 40g
Danish-style Feta - 40g
Cucumber - 100g
Pesto Princess Chimichurri Sauce - 60ml
Sunflower Seeds - 20g
Corn - 100g
Free-range Beef Rump - 320g
Red Wine Vinegar - 20ml
ROASTED BABY POTATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
Rinse and roughly shred the salad leaves. Drain the feta. Cut the cucumber into half-moons. In a small bowl, loosen the chimichurri sauce with a splash of water. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY & FRESH
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, the charred corn, ½ the feta, and ½ the toasted sunflower seeds.
DIG IN
Plate up the steak slices and spoon over some of the chimichurri sauce. Side with the crispy baby potatoes and the dressed salad. Top the salad with the remaining feta and sunflower seeds. Serve any remaining chimichurri sauce on the side for dunking. Go for it, Chef!
Baby Potatoes - 600g
Salad Leaves - 60g
Danish-style Feta - 60g
Cucumber - 150g
Pesto Princess Chimichurri Sauce - 90ml
Sunflower Seeds - 30g
Corn - 150g
Free-range Beef Rump - 480g
Red Wine Vinegar - 30ml
ROASTED BABY POTATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
Rinse and roughly shred the salad leaves. Drain the feta. Cut the cucumber into half-moons. In a small bowl, loosen the chimichurri sauce with a splash of water. Set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY & FRESH
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, the charred corn, ½ the feta, and ½ the toasted sunflower seeds.
DIG IN
Plate up the steak slices and spoon over some of the chimichurri sauce. Side with the crispy baby potatoes and the dressed salad. Top the salad with the remaining feta and sunflower seeds. Serve any remaining chimichurri sauce on the side for dunking. Go for it, Chef!
Baby Potatoes - 800g
Salad Leaves - 80g
Danish-style Feta - 80g
Cucumber - 200g
Pesto Princess Chimichurri Sauce - 125ml
Sunflower Seeds - 40g
Corn - 200g
Free-range Beef Rump - 640g
Red Wine Vinegar - 40ml
Woolies Products in this dish
