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
Chimichurri Beef Rump
with carrot wedges & a garden salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chimichurri Beef Rump?
The preparation time for Chimichurri Beef Rump with carrot wedges & a garden salad is between 20 and 35 minutes.
What is the total time required to make Chimichurri Beef Rump with carrot wedges & a garden salad?
The total time required to make Chimichurri Beef Rump with carrot wedges & a garden salad is between 40 and 60 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 Chillies, Fresh Coriander, Fresh Parsley, Lemon, Lemons, NOMU Peri-Peri Rub, Pumpkin Seeds, Radish, Salad Leaves
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?
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
How many calories does Chimichurri Beef Rump have?
637 calories
How much fat content does Chimichurri Beef Rump have?
grams
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