Grilled Beef Rump & Warm Potato Salad

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

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
Photo of Grilled Beef Rump & Warm Potato Salad
  1. 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.

  2. 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.

  3. JUST BEFORE SERVING

    Loosen the chimichurri sauce with olive oil until drizzling consistency.

  4. 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

  1. 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.

  2. 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.

  3. JUST BEFORE SERVING

    Loosen the chimichurri sauce with olive oil until drizzling consistency.

  4. 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

  1. 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.

  2. 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.

  3. JUST BEFORE SERVING

    Loosen the chimichurri sauce with olive oil until drizzling consistency.

  4. 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

  1. 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.

  2. 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.

  3. JUST BEFORE SERVING

    Loosen the chimichurri sauce with olive oil until drizzling consistency.

  4. 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

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