What are the main ingredients in Chimichurri Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Chimichurri Beef Rump?

Calories: 637, Carbs: 34 grams, Fat: grams, Protein: 47.4 grams, Sugar: 15.5 grams, Salt: 843 grams

How do I prepare Chimichurri Beef Rump?

HOMEMADE CHIMICHURRI: In a bowl, add the chopped parsley, the chopped coriander, the sliced chilli (to taste), 40ml of olive oil, some lemon zest, a squeeze of lemon juice and some seasoning. Mix until fully combined. CRISP THE CARROT: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, the peri-peri rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. CRUNCHY SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn gold. Remove from the pan. SIZZLING STEAK: When the wedges have 10-15 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steaks, fat-side down, for about 3-5 minutes until the fat is crispy. Then, cook each side for 3-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, baste the steaks with a knob of butter. Remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices. ASSEMBLE THE SALAD: In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of olive oil, and a squeeze of lemon juice. Crumble in the feta, toss to combine, and season to taste. SASSY STEAK DINNER: Plate up the crispy carrot wedges alongside the fragrant beef rump slices. Drizzle the chimichurri over the beef. Serve the fresh salad on the side with a scattering of toasted pumpkin seeds. Time for your taste buds to tango!

What should be prepared from my kitchen to make Chimichurri Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Chimichurri Beef Rump

Partner up with your greens for this jazzy number. Free-range beef rump struts its stuff with roast carrot wedges and an elegant salad – all dressed with homemade chimichurri. Ay, caramba!

Chimichurri Beef Rump

with carrot wedges & a garden salad

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Cucumber
Danish-style Feta
Free-Range Beef Rump
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Parsley
Lemon
Lemons
NOMU Peri-Peri Rub
Pumpkin Seeds
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Serves 1

CRISP THE CARROT
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, the peri-peri rub and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CRUNCHY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn gold. Remove from the pan.
HOMEMADE CHIMICHURRI
In a bowl, add the chopped parsley, the chopped coriander, the sliced chilli (to taste), 30ml of olive oil, some lemon zest, a squeeze of lemon juice and some seasoning. Mix until fully combined.
SIZZLING STEAK
When the wedges have 10-15 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak, fat-side down, for about 3-5 minutes until the fat is crispy. Then, cook each side for 3-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, baste the steaks with a knob of butter. Remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of olive oil, and a squeeze of lemon juice. Crumble in the feta, toss to combine, and season to taste.
SASSY STEAK DINNER
Plate up the crispy carrot wedges alongside the fragrant beef rump slices. Drizzle the chimichurri over the beef. Serve the fresh salad on the side with a scattering of toasted pumpkin seeds. Time for your taste buds to tango!

Carrot - 240g
NOMU Peri-Peri Rub - 7,5ml
Pumpkin Seeds - 10g
Fresh Parsley - 3g
Fresh Coriander - 4g
Fresh Chilli - 1
Lemon - 1
Free-range Beef Rump - 160g
Salad Leaves - 20g
Cucumber - 50g
Radish - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

CRISP THE CARROT
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, the peri-peri rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRUNCHY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn gold. Remove from the pan.
HOMEMADE CHIMICHURRI
In a bowl, add the chopped parsley, the chopped coriander, the sliced chilli (to taste), 40ml of olive oil, some lemon zest, a squeeze of lemon juice and some seasoning. Mix until fully combined.
SIZZLING STEAK
When the wedges have 10-15 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steaks, fat-side down, for about 3-5 minutes until the fat is crispy. Then, cook each side for 3-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, baste the steaks with a knob of butter. Remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of olive oil, and a squeeze of lemon juice. Crumble in the feta, toss to combine, and season to taste.
SASSY STEAK DINNER
Plate up the crispy carrot wedges alongside the fragrant beef rump slices. Drizzle the chimichurri over the beef. Serve the fresh salad on the side with a scattering of toasted pumpkin seeds. Time for your taste buds to tango!

Carrot - 480g
NOMU Peri-Peri Rub - 15ml
Pumpkin Seeds - 20g
Fresh Parsley - 5g
Fresh Coriander - 8g
Fresh Chilli - 1
Lemon - 1
Free-range Beef Rump - 320g
Salad Leaves - 40g
Cucumber - 100g
Radish - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

CRISP THE CARROT
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, the peri-peri rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CRUNCHY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn gold. Remove from the pan.
HOMEMADE CHIMICHURRI
In a bowl, add the chopped parsley, the chopped coriander, the sliced chilli (to taste), 50ml of olive oil, some lemon zest, a squeeze of lemon juice and some seasoning. Mix until fully combined.
SIZZLING STEAK
When the wedges have 10-15 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steaks, fat-side down, for about 3-5 minutes until the fat is crispy. Then, cook each side for 3-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, baste the steaks with a knob of butter. Remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of olive oil, and a squeeze of lemon juice. Crumble in the feta, toss to combine, and season to taste.
SASSY STEAK DINNER
Plate up the crispy carrot wedges alongside the fragrant beef rump slices. Drizzle the chimichurri over the beef. Serve the fresh salad on the side with a scattering of toasted pumpkin seeds. Time for your taste buds to tango!

Carrot - 720g
NOMU Peri-Peri Rub - 22,5ml
Pumpkin Seeds - 30g
Fresh Parsley - 8g
Fresh Coriander - 12g
Fresh Chillies - 2
Lemons - 2
Free-range Beef Rump - 480g
Salad Leaves - 60g
Cucumber - 150g
Radish - 60g
Danish-style Feta - 120g

Download the Recipe

Serves 4

CRISP THE CARROT
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, the peri-peri rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CRUNCHY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn gold. Remove from the pan.
HOMEMADE CHIMICHURRI
In a bowl, add the chopped parsley, the chopped coriander, the sliced chilli (to taste), 60ml of olive oil, some lemon zest, a squeeze of lemon juice and some seasoning. Mix until fully combined.
SIZZLING STEAK
When the wedges have 10-15 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steaks, fat-side down, for about 3-5 minutes until the fat is crispy. Then, cook each side for 3-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, baste the steaks with a knob of butter. Remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of olive oil, and a squeeze of lemon juice. Crumble in the feta, toss to combine, and season to taste.
SASSY STEAK DINNER
Plate up the crispy carrot wedges alongside the fragrant beef rump slices. Drizzle the chimichurri over the beef. Serve the fresh salad on the side with a scattering of toasted pumpkin seeds. Time for your taste buds to tango!