We take the humble potato salad from the sidelines and place it front-and-centre by loading it with flavour. Think sweet raisins, pops of corn, spring onion, & cucumber. This loaded spud salad shares a plate with seared beef rump slices and dollops of chimichurri.
Grilled Beef Rump & Warm Potato Salad
Grilled Beef Rump & Warm Potato Salad
with chimichurri sauce
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Corn
- Cucumber
- Free-Range Beef Rump
- Mayo
- Pesto Princess Chimichurri Sauce
- Potato Chunks
- Raisins
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SOFT POTATOES
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the cucumber, the sliced spring onions (to taste), the raisins, and seasoning.
BEEF RUMP
While the potatoes are on the go, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Loosen the chimichurri sauce with olive oil until drizzling consistency.
DINNER IS READY
Dish up the warm potato salad, side with the steak slices, and drizzle the chimichurri sauce over the steak. Easy, Chef!
Potato Chunks - 200g
Mayo - 50ml
Cucumber - 100g
Spring Onion - 1
Corn - 40g
Raisins - 10g
Free-range Beef Rump - 160g
Pesto Princess Chimichurri Sauce - 20ml
SOFT POTATOES
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the cucumber, the sliced spring onions (to taste), the raisins, and seasoning.
BEEF RUMP
While the potatoes are on the go, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Loosen the chimichurri sauce with olive oil until drizzling consistency.
DINNER IS READY
Dish up the warm potato salad, side with the steak slices, and drizzle the chimichurri sauce over the steak. Easy, Chef!
Potato Chunks - 400g
Mayo - 100ml
Cucumber - 200g
Spring Onion - 1
Corn - 80g
Raisins - 20g
Free-range Beef Rump - 320g
Pesto Princess Chimichurri Sauce - 40ml
SOFT POTATOES
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the cucumber, the sliced spring onions (to taste), the raisins, and seasoning.
BEEF RUMP
While the potatoes are on the go, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Loosen the chimichurri sauce with olive oil until drizzling consistency.
DINNER IS READY
Dish up the warm potato salad, side with the steak slices, and drizzle the chimichurri sauce over the steak. Easy, Chef!
Potato Chunks - 600g
Mayo - 150ml
Cucumber - 300g
Spring Onions - 2
Corn - 120g
Raisins - 30g
Free-range Beef Rump - 480g
Pesto Princess Chimichurri Sauce - 60ml
SOFT POTATOES
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the cucumber, the sliced spring onions (to taste), the raisins, and seasoning.
BEEF RUMP
While the potatoes are on the go, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Loosen the chimichurri sauce with olive oil until drizzling consistency.
DINNER IS READY
Dish up the warm potato salad, side with the steak slices, and drizzle the chimichurri sauce over the steak. Easy, Chef!
Potato Chunks - 800g
Mayo - 200ml
Cucumber - 400g
Spring Onions - 2
Corn - 160g
Raisins - 40g
Free-range Beef Rump - 640g
Pesto Princess Chimichurri Sauce - 80ml
Woolies Products in this dish
