Dining in style doesn’t need to be a flash in the pan! We’ve spruced up a comfort classic with a prime cut of chipotle-infused beef, carb-conscious butternut mash, grilled green beans, and toasty tomatoes.
In-A-Flash Steak & Mash
In-A-Flash Steak & Mash
with crispy capers, smoky chipotle flakes & roast butternut mash
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Butternut
- Capers
- Free-Range Beef Rump
- Fresh Parsley
- Green Beans
- Green Leaves
- NOMU One For All Rub
- NOMU Smoked Chipotle Flakes
- Plum Tomato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray. Coat in oil and three-quarters of the One For All Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRISPY CAPERS & TOMATO
When the butternut reaches the halfway mark, place a nonstick pan over a medium-high heat and add a drizzle of oil. When hot, fry the chopped capers for 1-2 minutes until crisping up, shifting occasionally. Remove from the pan and set aside for serving. Keeping the pan on the heat, grill the thick tomato slices for 2-3 minutes per side until softened and lightly browned. On completion, season to taste and add to the tray of butternut. Cook for the remaining roasting time until blistered.
CHAR THE BEANS
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the halved green beans for 2-3 minutes until lightly charred, shifting occasionally. On completion, toss through three-quarters of the chopped parsley and season with the remaining One For All Rub. Remove from the pan on completion and set aside in a salad bowl.
SMOKY CHIPOTLE STEAK
Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final minute, coat the steak in the chipotle flakes to taste. On completion, remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Lightly season the slices.
SMOOTH MASH
Once the roast butternut is cooked, place in a bowl with a knob of butter, a drizzle of oil, or a spoon of coconut oil. Mash with a fork or potato masher until smooth and season to taste. Just before serving, toss the rinsed green leaves through the bowl of green beans.
SUPPERTIME!
Dish up a hearty pile of roast butternut mash. Side with the green bean salad and cover with the grilled tomato. Place the chipotle steak slices alongside or on top of the mash, drizzling over any pan juices to taste. Finish off with sprinkles of the crispy, salty capers and the remaining chopped parsley. Love your work, Chef!
Butternut - 250g
NOMU One For All Rub - 5ml
Capers - 5g
Plum Tomato - 1
Green Beans - 80g
Fresh Parsley - 3g
Free-Range Beef Rump - 160g
NOMU Smoked Chipotle Flakes - 2ml
Green Leaves - 20g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray. Coat in oil and three-quarters of the One For All Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRISPY CAPERS & TOMATO
When the butternut reaches the halfway mark, place a nonstick pan over a medium-high heat and add a drizzle of oil. When hot, fry the chopped capers for 2-3 minutes until crisping up, shifting occasionally. Remove from the pan and set aside for serving. Keeping the pan on the heat, grill the thick tomato slices for 2-3 minutes per side until softened and lightly browned. On completion, season to taste and add to the tray of butternut. Cook for the remaining roasting time until blistered.
CHAR THE BEANS
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the halved green beans for 3-4 minutes until lightly charred, shifting occasionally. On completion, toss through three-quarters of the chopped parsley and season with the remaining One For All Rub. Remove from the pan on completion and set aside in a salad bowl.
SMOKY CHIPOTLE STEAKS
Return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final minute, coat the steaks in the chipotle flakes to taste. On completion, remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Lightly season the slices.
SMOOTH MASH
Once the roast butternut is cooked, place in a bowl with a knob of butter, a drizzle of oil, or a spoon of coconut oil. Mash with a fork or potato masher until smooth and season to taste. Just before serving, toss the rinsed green leaves through the bowl of green beans.
SUPPERTIME!
Dish up a hearty pile of roast butternut mash. Side with the green bean salad and cover with the grilled tomato. Place the chipotle steak slices alongside or on top of the mash, drizzling over any pan juices to taste. Finish off with sprinkles of the crispy, salty capers and the remaining chopped parsley. Love your work, Chef!
Butternut - 500g
NOMU One For All Rub - 10ml
Capers - 10g
Plum Tomato - 2
Green Beans - 160g
Fresh Parsley - 5g
Free-Range Beef Rump - 320g
NOMU Smoked Chipotle Flakes - 4ml
Green Leaves - 40g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray. Coat in oil and three-quarters of the One For All Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRISPY CAPERS & TOMATO
When the butternut reaches the halfway mark, place a nonstick pan over a medium-high heat and add a drizzle of oil. When hot, fry the chopped capers for 2-3 minutes until crisping up, shifting occasionally. Remove from the pan and set aside for serving. Keeping the pan on the heat, grill the thick tomato slices for 2-3 minutes per side until softened and lightly browned. On completion, season to taste and add to the tray of butternut. Cook for the remaining roasting time until blistered.
CHAR THE BEANS
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the halved green beans for 3-4 minutes until lightly charred, shifting occasionally. On completion, toss through three-quarters of the chopped parsley and season with the remaining One For All Rub. Remove from the pan on completion and set aside in a salad bowl.
SMOKY CHIPOTLE STEAKS
Return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final minute, coat the steaks in the chipotle flakes to taste. On completion, remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Lightly season the slices.
SMOOTH MASH
Once the roast butternut is cooked, place in a bowl with a knob of butter, a drizzle of oil, or a spoon of coconut oil. Mash with a fork or potato masher until smooth and season to taste. Just before serving, toss the rinsed green leaves through the bowl of green beans.
SUPPERTIME!
Dish up a hearty pile of roast butternut mash. Side with the green bean salad and cover with the grilled tomato. Place the chipotle steak slices alongside or on top of the mash, drizzling over any pan juices to taste. Finish off with sprinkles of the crispy, salty capers and the remaining chopped parsley. Love your work, Chef!
Butternut - 500g
NOMU One For All Rub - 10ml
Capers - 10g
Plum Tomato - 2
Green Beans - 160g
Fresh Parsley - 5g
Free-Range Beef Rump - 320g
NOMU Smoked Chipotle Flakes - 4ml
Green Leaves - 40g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray. Coat in oil and three-quarters of the One For All Rub. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CRISPY CAPERS & TOMATO
When the butternut reaches the halfway mark, place a large, nonstick pan over a medium-high heat and add a drizzle of oil. When hot, fry the chopped capers for 2-3 minutes until crisping up, shifting occasionally. Remove from the pan and set aside for serving. Keeping the pan on the heat, grill the thick tomato slices for 2-3 minutes per side until softened and lightly browned. On completion, season to taste and place on a second roasting tray. Pop in the oven and cook for the butternut’s remaining roasting time until blistered.
CHAR THE BEANS
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the halved green beans for 4-5 minutes until lightly charred, shifting occasionally. On completion, toss through three-quarters of the chopped parsley and season with the remaining One For All Rub. Remove from the pan on completion and set aside in a salad bowl.
SMOKY CHIPOTLE STEAKS
Return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final minute, coat the steaks in the chipotle flakes to taste. On completion, remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Lightly season the slices.
SMOOTH MASH
Once the roast butternut is cooked, place in a bowl with a knob of butter, a drizzle of oil, or a spoon of coconut oil. Mash with a fork or potato masher until smooth and season to taste. Just before serving, toss the rinsed green leaves through the bowl of green beans.
SUPPERTIME!
Dish up a hearty pile of roast butternut mash. Side with the green bean salad and cover with the grilled tomato. Place the chipotle steak slices alongside or on top of the mash, drizzling over any pan juices to taste. Finish off with sprinkles of the crispy, salty capers and the remaining chopped parsley. Love your work, Chef!
Butternut - 1kg
NOMU One For All Rub - 20ml
Capers - 20g
Plum Tomato - 4
Green Beans - 320g
Fresh Parsley - 10g
Free-Range Beef Rump - 640g
NOMU Smoked Chipotle Flakes - 8ml
Green Leaves - 80g
Woolies Products in this dish
