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!
Bulgur Wheat - 75ml
Almonds - 10g
Pitted Kalamata Olives - 20g
Dried Raisins - 5g
Balsamic Dressing - 35ml
Free-range Beef Rump - 160g
NOMU Roast Rub - 5ml
Green Leaves - 20g
Danish-style Feta - 25g
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!
Bulgur Wheat - 150ml
Almonds - 20g
Pitted Kalamata Olives - 40g
Dried Raisins - 10g
Balsamic Dressing - 70ml
Free-range Beef Rump - 320g
NOMU Roast Rub - 10ml
Green Leaves - 40g
Danish-style Feta - 50g
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!
Bulgur Wheat - 225ml
Almonds - 30g
Pitted Kalamata Olives - 60g
Dried Raisins - 15g
Balsamic Dressing - 105ml
Free-range Beef Rump - 480g
NOMU Roast Rub - 15ml
Green Leaves - 60g
Danish-style Feta - 75g
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!
Bulgur Wheat - 300ml
Almonds - 40g
Pitted Kalamata Olives - 80g
Dried Raisins - 20g
Balsamic Dressing - 140ml
Free-range Beef Rump - 640g
NOMU Roast Rub - 20ml
Green Leaves - 80g
Danish-style Feta - 100g
Woolies Products in this dish
