eCook Meal
Chimichurri Beef & Baby Potatoes
with charred corn, Danish-style feta & toasted sunflower seeds
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R195.02
for 4 servings · R48.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
-
Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chimichurri Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chimichurri Beef & Baby Potatoes?
The preparation time for Chimichurri Beef & Baby Potatoes with charred corn, Danish-style feta & toasted sunflower seeds is between 25 and 30 minutes.
What is the total time required to make Chimichurri Beef & Baby Potatoes with charred corn, Danish-style feta & toasted sunflower seeds?
The total time required to make Chimichurri Beef & Baby Potatoes with charred corn, Danish-style feta & toasted sunflower seeds is between 30 and 35 minutes.
How many servings does Chimichurri Beef & Baby Potatoes provide?
4 servings
What are the main ingredients in Chimichurri Beef & Baby Potatoes?
Baby Potato, Beef, Beef Rump, Corn, Cucumber, Feta, Pesto Princess Chimichurri Sauce, Red Wine Vinegar, Salad Leaves, Sunflower Seeds
What is the nutritional information of Chimichurri Beef & Baby Potatoes?
Calories: 804, Carbs: 49 grams, Fat: grams, Protein: 47.1 grams, Sugar: 9.8 grams, Salt: 725 grams
How do I prepare Chimichurri Beef & Baby Potatoes?
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). 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! 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. 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. 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.
What should be prepared from my kitchen to make Chimichurri Beef & Baby Potatoes?
Baby Potato, Beef, Beef Rump, Corn, Cucumber, Feta, Pesto Princess Chimichurri Sauce, Red Wine Vinegar, Salad Leaves, Sunflower Seeds
How many calories does Chimichurri Beef & Baby Potatoes have?
804 calories
How much fat content does Chimichurri Beef & Baby Potatoes have?
grams