Crispy domes of pan-fried chickpeas and silky onion wedges are scattered over fresh greens, together with earthy beetroot. Crowned with NOMU Roast Rub-infused beef rump steak and garnished with crumblings of creamy feta and cooling mint. This sophisticated homemade meal has your name on it, Chef!
Nitída’s Mediterranean Beef Rump
Nitída’s Mediterranean Beef Rump
with tender beets & onion wedges
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Beef Rump
- Beetroot
- Chickpeas
- Danish-style Feta
- Fresh Mint
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
BEGIN THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and toss through a splash of the vinegar, and cover.
OM-NOM NOMU STEAK
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GOLDEN VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and Chickpeas until golden, 6-8 minutes (shifting occasionally).
SIMPLE SALAD
In a bowl, combine the green leaves, the remaining vinegar, and season.
MAGNIFICENT MEAL
Plate up with the green leaves. Top with the beets, onion, Chickpeas, and the steak slices. Crumble the feta over and garnish with the mint.
BEGIN THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and toss through a splash of the vinegar, and cover.
OM-NOM NOMU STEAK
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GOLDEN VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and Chickpeas until golden, 6-8 minutes (shifting occasionally).
SIMPLE SALAD
In a bowl, combine the green leaves, the remaining vinegar, and season.
MAGNIFICENT MEAL
Plate up with the green leaves. Top with the beets, onion, Chickpeas, and the steak slices. Crumble the feta over and garnish with the mint.
BEGIN THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and toss through a splash of the vinegar, and cover.
OM-NOM NOMU STEAK
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GOLDEN VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and Chickpeas until golden, 8-10 minutes (shifting occasionally).
SIMPLE SALAD
In a bowl, combine the green leaves, the remaining vinegar, and season.
MAGNIFICENT MEAL
Plate up with the green leaves. Top with the beets, onion, Chickpeas, and the steak slices. Crumble the feta over and garnish with the mint.
BEGIN THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and toss through a splash of the vinegar, and cover.
OM-NOM NOMU STEAK
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GOLDEN VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and Chickpeas until golden, 8-10 minutes (shifting occasionally).
SIMPLE SALAD
In a bowl, combine the green leaves, the remaining vinegar, and season.
MAGNIFICENT MEAL
Plate up with the green leaves. Top with the beets, onion, Chickpeas, and the steak slices. Crumble the feta over and garnish with the mint.
Frequently Asked Questions
What is the preparation time for Nitída’s Mediterranean Beef Rump?
The preparation time for Nitída’s Mediterranean Beef Rump with tender beets & onion wedges is between 15 and 35 minutes.
What is the total time required to make Nitída’s Mediterranean Beef Rump with tender beets & onion wedges?
The total time required to make Nitída’s Mediterranean Beef Rump with tender beets & onion wedges is between 35 and 55 minutes.
How many servings does Nitída’s Mediterranean Beef Rump provide?
4 servings
What are the main ingredients in Nitída’s Mediterranean Beef Rump?
Beef, Beef Rump, Beetroot, Chickpeas, Danish-style Feta, Fresh Mint, Green Leaves, NOMU Roast Rub, Onion, Onions, Red Wine Vinegar
What is the nutritional information of Nitída’s Mediterranean Beef Rump?
Calories: 787, Carbs: 57 grams, Fat: grams, Protein: 54.6 grams, Sugar: 13.9 grams, Salt: 774 grams
How do I prepare Nitída’s Mediterranean Beef Rump?
MAGNIFICENT MEAL: Plate up with the green leaves. Top with the beets, onion, chickpeas, and the steak slices. Crumble the feta over and garnish with the mint. SIMPLE SALAD: In a bowl, combine the green leaves, the remaining vinegar, and season. GOLDEN VEGGIES: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and chickpeas until golden, 6-8 minutes (shifting occasionally). OM-NOM NOMU STEAK: Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. BEGIN THE BEETS: Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and toss through a splash of the vinegar, and cover.
What should be prepared from my kitchen to make Nitída’s Mediterranean Beef Rump?
Beef, Beef Rump, Beetroot, Chickpeas, Danish-style Feta, Fresh Mint, Green Leaves, NOMU Roast Rub, Onion, Onions, Red Wine Vinegar
How many calories does Nitída’s Mediterranean Beef Rump have?
787 calories
How much fat content does Nitída’s Mediterranean Beef Rump have?
grams
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