Today’s dinner will take you on a taste expedition, Chef! Juicy beef slices are sided with a roast veg medley and a salad of sweet charred corn, nutty almonds, creamy Danish-style feta, refreshing cucumber & lemon juice.
Moroccan Beef Rump & Cumin Carrots
Moroccan Beef Rump & Cumin Carrots
with toasted almonds
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beef
- Beef Rump
- Carrot
- Corn
- Cucumber
- Cumin Seeds
- Danish-style Feta
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
TOASTED 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.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the feta, ½ the toasted nuts, the Corn, and the Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining nuts. There you have it, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
TOASTED 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.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the feta, ½ the toasted nuts, the Corn, and the Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining nuts. There you have it, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
TOASTED 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.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the feta, ½ the toasted nuts, the Corn, and the Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining nuts. There you have it, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
TOASTED 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.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the feta, ½ the toasted nuts, the Corn, and the Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining nuts. There you have it, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Beef Rump & Cumin Carrots?
The preparation time for Moroccan Beef Rump & Cumin Carrots with toasted almonds is between 20 and 45 minutes.
What is the total time required to make Moroccan Beef Rump & Cumin Carrots with toasted almonds?
The total time required to make Moroccan Beef Rump & Cumin Carrots with toasted almonds is between 40 and 55 minutes.
How many servings does Moroccan Beef Rump & Cumin Carrots provide?
4 servings
What are the main ingredients in Moroccan Beef Rump & Cumin Carrots?
Almonds, Beef, Beef Rump, Carrot, Corn, Cucumber, Cumin Seeds, Danish-style Feta, Lemon Juice, NOMU Moroccan Rub, Onion, Onions
What is the nutritional information of Moroccan Beef Rump & Cumin Carrots?
Calories: 753, Carbs: 57 grams, Fat: grams, Protein: 48.7 grams, Sugar: 23.2 grams, Salt: 917 grams
How do I prepare Moroccan Beef Rump & Cumin Carrots?
ARABIAN NIGHT: Plate up the beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining nuts. There you have it, Chef! NUTTY SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the feta, ½ the toasted nuts, the corn, and the cucumber. SEARED STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CUMIN SEEDS: When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time. TOASTED 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. ROAST VEG: Preheat the oven to 200°C. Spread the carrot and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan Beef Rump & Cumin Carrots?
Almonds, Beef, Beef Rump, Carrot, Corn, Cucumber, Cumin Seeds, Danish-style Feta, Lemon Juice, NOMU Moroccan Rub, Onion, Onions
How many calories does Moroccan Beef Rump & Cumin Carrots have?
753 calories
How much fat content does Moroccan Beef Rump & Cumin Carrots have?
grams
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