Imagine a turquoise sea as far as the eye can see. White houses with bright blue shutters. Sitting at a restaurant and enjoying a plate of fluffy bulgur wheat dotted with briny olives, sweet raisins, and coated in balsamic vinegar, together with juicy steak slices basted in butter and Greek spices, topped with feta. Now, stop dreaming and start cooking, Chef!
Greek Beef Rump
Greek Beef Rump
with an olive & feta bulgur wheat salad
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Balsamic Dressing
- Beef
- Bulgur Wheat
- Danish-style Feta
- Dried Raisins
- Free-Range Beef Rump
- Green Leaves
- NOMU Roast Rub
- Pitted Kalamata Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEK ON FLEEK
In a bowl, combine the cooked bulgur wheat, the chopped olives, and the raisins. Mix through the balsamic dressing, a drizzle of olive oil, and seasoning. Set aside.
OM NOM NOMU STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
KALI OREXI!
Create a wreath of the rinsed leaves and heap up the Greek bulgur wheat salad in the middle. Top with the steak slices. Crumble over the drained feta and garnish with the toasted nuts. There you have it, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEK ON FLEEK
In a bowl, combine the cooked bulgur wheat, the chopped olives, and the raisins. Mix through the balsamic dressing, a drizzle of olive oil, and seasoning. Set aside.
OM NOM NOMU STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
KALI OREXI!
Create a wreath of the rinsed leaves and heap up the Greek bulgur wheat salad in the middle. Top with the steak slices. Crumble over the drained feta and garnish with the toasted nuts. There you have it, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEK ON FLEEK
In a bowl, combine the cooked bulgur wheat, the chopped olives, and the raisins. Mix through the balsamic dressing, a drizzle of olive oil, and seasoning. Set aside.
OM NOM NOMU STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
KALI OREXI!
Create a wreath of the rinsed leaves and heap up the Greek bulgur wheat salad in the middle. Top with the steak slices. Crumble over the drained feta and garnish with the toasted nuts. There you have it, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEK ON FLEEK
In a bowl, combine the cooked bulgur wheat, the chopped olives, and the raisins. Mix through the balsamic dressing, a drizzle of olive oil, and seasoning. Set aside.
OM NOM NOMU STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
KALI OREXI!
Create a wreath of the rinsed leaves and heap up the Greek bulgur wheat salad in the middle. Top with the steak slices. Crumble over the drained feta and garnish with the toasted nuts. There you have it, Chef!
Frequently Asked Questions
What is the preparation time for Greek Beef Rump?
The preparation time for Greek Beef Rump with an olive & feta bulgur wheat salad is between 20 and 35 minutes.
What is the total time required to make Greek Beef Rump with an olive & feta bulgur wheat salad?
The total time required to make Greek Beef Rump with an olive & feta bulgur wheat salad is between 30 and 45 minutes.
How many servings does Greek Beef Rump provide?
4 servings
What are the main ingredients in Greek Beef Rump?
Almonds, Balsamic Dressing, Beef, Bulgur Wheat, Danish-style Feta, Dried Raisins, Free-Range Beef Rump, Green Leaves, NOMU Roast Rub, Pitted Kalamata Olives
What is the nutritional information of Greek Beef Rump?
Calories: 809, Carbs: 75 grams, Fat: grams, Protein: 49.9 grams, Sugar: 23.3 grams, Salt: 770 grams
How do I prepare Greek Beef Rump?
GREEK ON FLEEK: In a bowl, combine the cooked bulgur wheat, the chopped olives, and the raisins. Mix through the balsamic dressing, a drizzle of olive oil, and seasoning. Set aside. OM NOM NOMU STEAK: Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. KALI OREXI!: Create a wreath of the rinsed leaves and heap up the Greek bulgur wheat salad in the middle. Top with the steak slices. Crumble over the drained feta and garnish with the toasted nuts. There you have it, Chef! BEGIN WITH BULGUR: Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Greek Beef Rump?
Almonds, Balsamic Dressing, Beef, Bulgur Wheat, Danish-style Feta, Dried Raisins, Free-Range Beef Rump, Green Leaves, NOMU Roast Rub, Pitted Kalamata Olives
How many calories does Greek Beef Rump have?
809 calories
How much fat content does Greek Beef Rump have?
grams
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