Here’s a culinary secret: Lots of ingredients don’t always equal elegance, but high-quality ingredients prepared & paired the right way do. With this dinner-date dish, juicy steak slices are dolloped with chimichurri, then sided with lightly charred long-stem broccoli dotted with toasted almonds and a serving of golden potato wedges.
Groote Post’s Chimichurri Beef Rump
Groote Post’s Chimichurri Beef Rump
with long-stem broccoli & toasted almonds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beef
- Free-Range Beef Rump
- Long Stem Broccoli
- NOMU Beef Rub
- Pesto Princess Chimichurri Sauce
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
FIRST STEP TO SUCCESS
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GREEN GOODNESS
In a bowl, loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the trimmed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
JUICY STEAK
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 and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SOPHISTICATED PLATE
Plate up the steak slices alongside the charred broccoli and the roasted Potato wedges. Drizzle the chimichurri over the steak. Garnish the broccoli with the toasted Almonds.
FIRST STEP TO SUCCESS
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GREEN GOODNESS
In a bowl, loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the trimmed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
JUICY STEAK
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 and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SOPHISTICATED PLATE
Plate up the steak slices alongside the charred broccoli and the roasted Potato wedges. Drizzle the chimichurri over the steak. Garnish the broccoli with the toasted Almonds.
FIRST STEP TO SUCCESS
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GREEN GOODNESS
In a bowl, loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the trimmed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
JUICY STEAK
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 and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SOPHISTICATED PLATE
Plate up the steak slices alongside the charred broccoli and the roasted Potato wedges. Drizzle the chimichurri over the steak. Garnish the broccoli with the toasted Almonds.
FIRST STEP TO SUCCESS
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GREEN GOODNESS
In a bowl, loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the trimmed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
JUICY STEAK
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 and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SOPHISTICATED PLATE
Plate up the steak slices alongside the charred broccoli and the roasted Potato wedges. Drizzle the chimichurri over the steak. Garnish the broccoli with the toasted Almonds.
Frequently Asked Questions
What is the preparation time for Groote Post’s Chimichurri Beef Rump?
The preparation time for Groote Post’s Chimichurri Beef Rump with long-stem broccoli & toasted almonds is between 25 and 40 minutes.
What is the total time required to make Groote Post’s Chimichurri Beef Rump with long-stem broccoli & toasted almonds?
The total time required to make Groote Post’s Chimichurri Beef Rump with long-stem broccoli & toasted almonds is between 40 and 55 minutes.
How many servings does Groote Post’s Chimichurri Beef Rump provide?
4 servings
What are the main ingredients in Groote Post’s Chimichurri Beef Rump?
Almonds, Beef, Free-Range Beef Rump, Long Stem Broccoli, NOMU Beef Rub, Pesto Princess Chimichurri Sauce, Potato
What is the nutritional information of Groote Post’s Chimichurri Beef Rump?
Calories: 669, Carbs: 47 grams, Fat: grams, Protein: 46.3 grams, Sugar: 5.1 grams, Salt: 527 grams
How do I prepare Groote Post’s Chimichurri Beef Rump?
FIRST STEP TO SUCCESS: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). GREEN GOODNESS: In a bowl, loosen the chimichurri with olive oil in 5ml increments until drizzling consistency. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED BROCCOLI: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the trimmed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. JUICY STEAK: 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 and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SOPHISTICATED PLATE: Plate up the steak slices alongside the charred broccoli and the roasted potato wedges. Drizzle the chimichurri over the steak. Garnish the broccoli with the toasted almonds.
What should be prepared from my kitchen to make Groote Post’s Chimichurri Beef Rump?
Almonds, Beef, Free-Range Beef Rump, Long Stem Broccoli, NOMU Beef Rub, Pesto Princess Chimichurri Sauce, Potato
How many calories does Groote Post’s Chimichurri Beef Rump have?
669 calories
How much fat content does Groote Post’s Chimichurri Beef Rump have?
grams
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