Presto, it’s homemade pesto! Made from lemon, garlic, rocket, toasted seeds & chilli flakes, these ingredients are blended until it becomes a delicious drizzle for seared beef steak slices. Sharing your plate will be a smooth and creamy potato mash and a cucumber, radish & cheese shaving salad.
Grilled Rump Steak & Spicy Chilli Pesto
Grilled Rump Steak & Spicy Chilli Pesto
with a fresh cucumber, radish & hard cheese shavings salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Cucumber
- Dried Chilli Flakes
- Free-Range Beef Rump
- Garlic Clove
- Garlic Cloves
- Hazelnuts
- Italian-style Hard Cheese
- Lemon
- Potato
- Radish
- Rocket
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Blender
- Paper Towel
- Butter
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed Rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 40ml of olive oil and 20ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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.
QUICK SALAD
In a bowl, add the remaining Rocket, the sliced Radish, the Cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed Rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 80ml of olive oil and 40ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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.
QUICK SALAD
In a bowl, add the remaining Rocket, the sliced Radish, the Cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed Rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 120ml of olive oil and 60ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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.
QUICK SALAD
In a bowl, add the remaining Rocket, the sliced Radish, the Cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed Rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 160ml of olive oil and 80ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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.
QUICK SALAD
In a bowl, add the remaining Rocket, the sliced Radish, the Cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Rump Steak & Spicy Chilli Pesto?
The preparation time for Grilled Rump Steak & Spicy Chilli Pesto with a fresh cucumber, radish & hard cheese shavings salad is between 25 and 45 minutes.
What is the total time required to make Grilled Rump Steak & Spicy Chilli Pesto with a fresh cucumber, radish & hard cheese shavings salad?
The total time required to make Grilled Rump Steak & Spicy Chilli Pesto with a fresh cucumber, radish & hard cheese shavings salad is between 40 and 60 minutes.
How many servings does Grilled Rump Steak & Spicy Chilli Pesto provide?
4 servings
What are the main ingredients in Grilled Rump Steak & Spicy Chilli Pesto?
Beef, Cucumber, Dried Chilli Flakes, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Hazelnuts, Italian-style Hard Cheese, Lemon, Potato, Radish, Rocket
What is the nutritional information of Grilled Rump Steak & Spicy Chilli Pesto?
Calories: 736, Carbs: 52 grams, Fat: grams, Protein: 59 grams, Sugar: 5.5 grams, Salt: 346 grams
How do I prepare Grilled Rump Steak & Spicy Chilli Pesto?
QUICK SALAD: In a bowl, add the remaining rocket, the sliced radish, the cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season. TOAST: Place the hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. SIZZLING RUMP: Place a grill pan or return the pan to 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. TIME TO EAT: Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef! MASH: Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover. HOMEMADE PESTO: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 80ml of olive oil and 40ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
What should be prepared from my kitchen to make Grilled Rump Steak & Spicy Chilli Pesto?
Beef, Cucumber, Dried Chilli Flakes, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Hazelnuts, Italian-style Hard Cheese, Lemon, Potato, Radish, Rocket
How many calories does Grilled Rump Steak & Spicy Chilli Pesto have?
736 calories
How much fat content does Grilled Rump Steak & Spicy Chilli Pesto have?
grams
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