eCook Meal
Juicy Beef Rump & Crispy Potatoes
with a fresh salad
Take a great plate of food and dress it up to #FoodTok standards with dollops of red pepper pesto-infused sour cream, drizzled over pan-seared steak, basted with rich butter. Served with Greek seasoned baby potatoes and a vibrant side salad of tangy sun-dried tomato, cooling cucumber & fresh greens. Remember to grab your phone and capture this culinary moment before you dig in, Chef!
Serving guide
Choose your portion size.
CRISPY POTATOES
Coat the halved baby potatoes in oil and Greek seasoning. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and Greek seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel and coat with seasoning. 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 season (to taste).
SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify. Add the salad leaves, sun-dried tomatoes, Cucumber, toss to combine, and season.
TIME TO DINE
Plate up the crispy potatoes, side with the steak slices, and dollops of the creamy pesto. Finish with a side of fresh salad. Dig in, Chef!
CRISPY POTATOES
Coat the halved baby potatoes in oil and Greek seasoning. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and Greek seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel and coat with seasoning. 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 season (to taste).
SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify. Add the salad leaves, sun-dried tomatoes, Cucumber, toss to combine, and season.
TIME TO DINE
Plate up the crispy potatoes, side with the steak slices, and dollops of the creamy pesto. Finish with a side of fresh salad. Dig in, Chef!
CRISPY POTATOES
Coat the halved baby potatoes in oil and Greek seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and Greek seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel and coat with seasoning. 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 season (to taste).
SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify. Add the salad leaves, sun-dried tomatoes, Cucumber, toss to combine, and season.
TIME TO DINE
Plate up the crispy potatoes, side with the steak slices, and dollops of the creamy pesto. Finish with a side of fresh salad. Dig in, Chef!
CRISPY POTATOES
Coat the halved baby potatoes in oil and Greek seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and Greek seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel and coat with seasoning. 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 season (to taste).
SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify. Add the salad leaves, sun-dried tomatoes, Cucumber, toss to combine, and season.
TIME TO DINE
Plate up the crispy potatoes, side with the steak slices, and dollops of the creamy pesto. Finish with a side of fresh salad. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.43
for 4 servings · R43.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Sun-dried Tomatoes needs 60 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 4% of packR2.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R159.99 · 64% of packR102.39
Not in the Woolies basket — source these elsewhere:
- Creamy Pesto
- Greek Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Juicy Beef Rump & Crispy Potatoes?
The preparation time for Juicy Beef Rump & Crispy Potatoes with a fresh salad is between 20 and 25 minutes.
What is the total time required to make Juicy Beef Rump & Crispy Potatoes with a fresh salad?
The total time required to make Juicy Beef Rump & Crispy Potatoes with a fresh salad is between 20 and 25 minutes.
How many servings does Juicy Beef Rump & Crispy Potatoes provide?
4 servings
What are the main ingredients in Juicy Beef Rump & Crispy Potatoes?
Baby Potatoes, Beef, Beef Rump, Creamy Pesto, Cucumber, Greek Seasoning, Red Wine Vinegar, Salad Leaves, Sun-dried Tomatoes
What is the nutritional information of Juicy Beef Rump & Crispy Potatoes?
Calories: 555, Carbs: 46 grams, Fat: grams, Protein: 41.1 grams, Sugar: 10.4 grams, Salt: 229 grams
How do I prepare Juicy Beef Rump & Crispy Potatoes?
TIME TO DINE: Plate up the crispy potatoes, side with the steak slices, and dollops of the creamy pesto. Finish with a side of fresh salad. Dig in, Chef! SALAD: In a bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify. Add the salad leaves, sun-dried tomatoes, cucumber, toss to combine, and season. STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel and coat with seasoning. 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 season (to taste). CRISPY POTATOES: Coat the halved baby potatoes in oil and Greek seasoning. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and Greek seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Juicy Beef Rump & Crispy Potatoes?
Baby Potatoes, Beef, Beef Rump, Creamy Pesto, Cucumber, Greek Seasoning, Red Wine Vinegar, Salad Leaves, Sun-dried Tomatoes
How many calories does Juicy Beef Rump & Crispy Potatoes have?
555 calories
How much fat content does Juicy Beef Rump & Crispy Potatoes have?
grams