Aubergine wedges are roasted until golden and accompanied by Pesto Princess chimichurri-coated beef strips. A simple tomato salad is served alongside for some freshness, while sunflower seeds finish it off with a crunch.
Chimichurri Rump Strips & Aubergine
Chimichurri Rump Strips & Aubergine
with a zingy tomato salad
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Aubergine
- Balsamic Vinegar
- Beef
- Free-range Beef Rump Strips
- Green Leaves
- NOMU Provençal Rub
- Pesto Princess Chimichurri Sauce
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
GOLDEN AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened and crisping up, 20-25 minutes (shifting halfway).
ZINGY TOMS
In a bowl, combine the diced tomato, the vinegar, and seasoning. Set aside. Place the chimichurri in a bowl and loosen with a drizzle of olive oil.
SUNNY SEEDS
When the aubergine has 10-15 minutes remaining, place a pan over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AWESOME BEEF
Return the pan to medium heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 2-4 minutes (shifting occasionally). In the final minute, baste the beef with the remaining NOMU rub and a knob of butter. Add the browned beef strips to the bowl with the chimichurri. Toss until coated and set aside.
BALSAMIC SALAD
Just before serving, add the rinsed green leaves to the bowl with the tomatoes along with a drizzle of olive oil. Toss until fully combined.
DINNER IS SERVED!
Plate up the roasted aubergine wedges alongside the chimichurri beef strips. Side with the zingy tomato salad. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Aubergine - 250g
NOMU Provençal Rub - 10ml
Tomato - 1
Balsamic Vinegar - 10ml
Pesto Princess Chimichurri Sauce - 20ml
Sunflower Seeds - 10g
Free-range Beef Rump Strips - 150g
Green Leaves - 20g
GOLDEN AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened and crisping up, 25-30 minutes (shifting halfway).
ZINGY TOMS
In a bowl, combine the diced tomato, the vinegar, and seasoning. Set aside. Place the chimichurri in a bowl and loosen with a drizzle of olive oil.
SUNNY SEEDS
When the aubergine has 10-15 minutes remaining, place a pan over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AWESOME BEEF
Return the pan to medium heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 2-4 minutes (shifting occasionally). In the final minute, baste the beef with the remaining NOMU rub and a knob of butter. Add the browned beef strips to the bowl with the chimichurri. Toss until coated and set aside.
BALSAMIC SALAD
Just before serving, add the rinsed green leaves to the bowl with the tomatoes along with a drizzle of olive oil. Toss until fully combined.
DINNER IS SERVED!
Plate up the roasted aubergine wedges alongside the chimichurri beef strips. Side with the zingy tomato salad. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Aubergine - 500g
NOMU Provençal Rub - 20ml
Tomato - 1
Balsamic Vinegar - 20ml
Pesto Princess Chimichurri Sauce - 40ml
Sunflower Seeds - 20g
Free-range Beef Rump Strips - 300g
Green Leaves - 40g
GOLDEN AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened and crisping up, 30-35 minutes (shifting halfway).
ZINGY TOMS
In a bowl, combine the diced tomatoes, the vinegar, and seasoning. Set aside. Place the chimichurri in a bowl and loosen with a drizzle of olive oil.
SUNNY SEEDS
When the aubergine has 10-15 minutes remaining, place a pan over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AWESOME BEEF
Return the pan to medium heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 2-4 minutes (shifting occasionally). In the final minute, baste the beef with the remaining NOMU rub and a knob of butter. Add the browned beef strips to the bowl with the chimichurri. Toss until coated and set aside.
BALSAMIC SALAD
Just before serving, add the rinsed green leaves to the bowl with the tomatoes along with a drizzle of olive oil. Toss until fully combined.
DINNER IS SERVED!
Plate up the roasted aubergine wedges alongside the chimichurri beef strips. Side with the zingy tomato salad. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Aubergine - 750g
NOMU Provençal Rub - 30ml
Tomatoes - 2
Balsamic Vinegar - 30ml
Pesto Princess Chimichurri Sauce - 60ml
Sunflower Seeds - 30g
Free-range Beef Rump Strips - 450g
Green Leaves - 60g
GOLDEN AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened and crisping up, 30-35 minutes (shifting halfway).
ZINGY TOMS
In a bowl, combine the diced tomatoes, the vinegar, and seasoning. Set aside. Place the chimichurri in a bowl and loosen with a drizzle of olive oil.
SUNNY SEEDS
When the aubergine has 10-15 minutes remaining, place a pan over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AWESOME BEEF
Return the pan to medium heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 2-4 minutes (shifting occasionally). In the final minute, baste the beef with the remaining NOMU rub and a knob of butter. Add the browned beef strips to the bowl with the chimichurri. Toss until coated and set aside.
BALSAMIC SALAD
Just before serving, add the rinsed green leaves to the bowl with the tomatoes along with a drizzle of olive oil. Toss until fully combined.
DINNER IS SERVED!
Plate up the roasted aubergine wedges alongside the chimichurri beef strips. Side with the zingy tomato salad. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Aubergine - 1kg
NOMU Provençal Rub - 40ml
Tomatoes - 2
Balsamic Vinegar - 40ml
Pesto Princess Chimichurri Sauce - 80ml
Sunflower Seeds - 40g
Free-range Beef Rump Strips - 600g
Green Leaves - 80g
Woolies Products in this dish
