Your own freshly made chimichurri will bring notes of coriander, parsley, and chilli to a cut of flavourful beef rump. Served with smooth carrot mash and a salad of cucumber, leaves, radish, feta, and pumpkin seeds. Delish!
Chimichurri Beef Rump
Chimichurri Beef Rump
with creamy carrot mash, pumpkin seeds & a fresh garden salad
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Carrot
- Cucumber
- Danish-style Feta
- Free-Range Beef Rump
- Fresh Chilli
- Fresh Coriander
- Fresh Parsley
- Lemon
- NOMU Beef Rub
- Pumpkin Seeds
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Paper Towel
THINGS ARE ABOUT TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam (uncovered) for 10-15 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cooked, drain and return to the pot. Cover with a lid and set aside.
MAKE YOUR CHIMICHURRI
In a bowl, combine the chopped parsley, the chopped coriander, and 1-2 tbsp of olive oil. Mix in the following to taste: the chopped chilli, the Lemon zest, and some lemon juice (reserve some juice for the salad). Season and set aside for serving.
SEEDS & SALAD
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the Cucumber half-moons, shredded salad leaves, and sliced radish in a salad bowl. Drain the feta and crumble it in. Add a drizzle of oil, a squeeze of lemon, and some seasoning. Toss to combine and set aside for serving.
JUICY STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the Beef Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
IT’S A MASH-UP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional) and a splash of water. Mash with a fork or potato masher until smooth, combined, and warmed through. Season and remove from the heat.
DINNER IS SERVED…
Lay out the fragrant Beef rump slices and drizzle over the chimichurri. Alongside, pile up some creamy Carrot mash. Serve the garden salad on the side with sprinklings of toasted pumpkin seeds. Time for your taste buds to tango!
THINGS ARE ABOUT TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam (uncovered) for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cooked, drain and return to the pot. Cover with a lid and set aside.
MAKE YOUR CHIMICHURRI
In a bowl, combine the chopped parsley, the chopped coriander, and 3-4 tbsp of olive oil. Mix in the following to taste: the chopped chilli, the Lemon zest, and some lemon juice (reserve some juice for the salad). Season and set aside for serving.
SEEDS & SALAD
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the Cucumber half-moons, shredded salad leaves, and sliced radish in a salad bowl. Drain the feta and crumble it in. Add a drizzle of oil, a squeeze of lemon, and some seasoning. Toss to combine and set aside for serving.
JUICY STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the Beef Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
IT’S A MASH-UP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional) and a splash of water. Mash with a fork or potato masher until smooth, combined, and warmed through. Season and remove from the heat.
DINNER IS SERVED…
Lay out the fragrant Beef rump slices and drizzle over the chimichurri. Alongside, pile up some creamy Carrot mash. Serve the garden salad on the side with sprinklings of toasted pumpkin seeds. Time for your taste buds to tango!
THINGS ARE ABOUT TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam (uncovered) for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cooked, drain and return to the pot. Cover with a lid and set aside.
MAKE YOUR CHIMICHURRI
In a bowl, combine the chopped parsley, the chopped coriander, and 3-4 tbsp of olive oil. Mix in the following to taste: the chopped chilli, the Lemon zest, and some lemon juice (reserve some juice for the salad). Season and set aside for serving.
SEEDS & SALAD
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the Cucumber half-moons, shredded salad leaves, and sliced radish in a salad bowl. Drain the feta and crumble it in. Add a drizzle of oil, a squeeze of lemon, and some seasoning. Toss to combine and set aside for serving.
JUICY STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the Beef Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
IT’S A MASH-UP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional) and a splash of water. Mash with a fork or potato masher until smooth, combined, and warmed through. Season and remove from the heat.
DINNER IS SERVED…
Lay out the fragrant Beef rump slices and drizzle over the chimichurri. Alongside, pile up some creamy Carrot mash. Serve the garden salad on the side with sprinklings of toasted pumpkin seeds. Time for your taste buds to tango!
THINGS ARE ABOUT TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam (uncovered) for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cooked, drain and return to the pot. Cover with a lid and set aside.
MAKE YOUR CHIMICHURRI
In a bowl, combine the chopped parsley, the chopped coriander, and 60-80ml of olive oil. Mix in the following to taste: the chopped chilli, the Lemon zest, and some lemon juice (reserve some juice for the salad). Season and set aside for serving.
SEEDS & SALAD
Place a large, nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the Cucumber half-moons, shredded salad leaves, and sliced radish in a salad bowl. Drain the feta and crumble it in. Add a drizzle of oil, a squeeze of lemon, and some seasoning. Toss to combine and set aside for serving.
JUICY STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter and the Beef Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
IT’S A MASH-UP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional) and a splash of water. Mash with a fork or potato masher until smooth, combined, and warmed through. Season and remove from the heat.
DINNER IS SERVED…
Lay out the fragrant Beef rump slices and drizzle over the chimichurri. Alongside, pile up some creamy Carrot mash. Serve the garden salad on the side with sprinklings of toasted pumpkin seeds. Time for your taste buds to tango!
Frequently Asked Questions
What is the preparation time for Chimichurri Beef Rump?
The preparation time for Chimichurri Beef Rump with creamy carrot mash, pumpkin seeds & a fresh garden salad is between 25 and 35 minutes.
What is the total time required to make Chimichurri Beef Rump with creamy carrot mash, pumpkin seeds & a fresh garden salad?
The total time required to make Chimichurri Beef Rump with creamy carrot mash, pumpkin seeds & a fresh garden salad is between 40 and 55 minutes.
How many servings does Chimichurri Beef Rump provide?
4 servings
What are the main ingredients in Chimichurri Beef Rump?
Beef, Carrot, Cucumber, Danish-style Feta, Free-Range Beef Rump, Fresh Chilli, Fresh Coriander, Fresh Parsley, Lemon, NOMU Beef Rub, Pumpkin Seeds, Radish, Salad Leaves
What is the nutritional information of Chimichurri Beef Rump?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Chimichurri Beef Rump?
THINGS ARE ABOUT TO GET STEAMY!: Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Allow to steam (uncovered) for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cooked, drain and return to the pot. Cover with a lid and set aside. JUICY STEAK: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the Beef Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. DINNER IS SERVED…: Lay out the fragrant beef rump slices and drizzle over the chimichurri. Alongside, pile up some creamy carrot mash. Serve the garden salad on the side with sprinklings of toasted pumpkin seeds. Time for your taste buds to tango! MAKE YOUR CHIMICHURRI: In a bowl, combine the chopped parsley, the chopped coriander, and 3-4 tbsp of olive oil. Mix in the following to taste: the chopped chilli, the lemon zest, and some lemon juice (reserve some juice for the salad). Season and set aside for serving. IT’S A MASH-UP: Return the pot of cooked carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional) and a splash of water. Mash with a fork or potato masher until smooth, combined, and warmed through. Season and remove from the heat. SEEDS & SALAD: Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the cucumber half-moons, shredded salad leaves, and sliced radish in a salad bowl. Drain the feta and crumble it in. Add a drizzle of oil, a squeeze of lemon, and some seasoning. Toss to combine and set aside for serving.
What should be prepared from my kitchen to make Chimichurri Beef Rump?
Beef, Carrot, Cucumber, Danish-style Feta, Free-Range Beef Rump, Fresh Chilli, Fresh Coriander, Fresh Parsley, Lemon, NOMU Beef Rub, Pumpkin Seeds, Radish, Salad Leaves
How many calories does Chimichurri Beef Rump have?
calories
How much fat content does Chimichurri Beef Rump have?
grams
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