Keep it light and supremely tasty with this beautifully marinated rump steak served with vibrant seasonal greens and sweet potato chunks. A real winner!
Oyster Rump Steak
Oyster Rump Steak
with seasonal greens & sweet potato
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Asian Sauce
- Beef
- Broccoli Florets
- Free-Range Beef Rump
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Spinach
- Sweet Potato
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST SWEET POT
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
MARINATION
In a bowl, combine the Asian sauce, chopped chilli (to taste), grated garlic, grated ginger, and 15ml of water. Add the steak to the marinade, coat well and set aside.
FRY IT UP
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to the heat with a drizzle of oil. When hot, add the onion wedges and fry for 3-4 minutes, shifting occasionally.
GORGEOUS GREENS
Once the onions have softened and lightly charred, add the broccoli pieces. Toss through, adding more oil if needed. Cook for a further 3-4 minutes until the broccoli has slightly softened. Remove from the heat on completion.
SIZZLIN’ STEAKS
Place a griddle pan or nonstick pan over a medium-high heat with a drizzle of oil. Remove the steak from the marinade, reserving the marinade in the bowl. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
BACK TO THE GREENS
Add the reserved beef marinade to the broccoli and onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty) and toss through the rinsed spinach until wilted.
TIME TO EAT!
Serve the juicy steak slices alongside the flavoursome green veggies and roast sweet potato. Pour over any pan juices and sprinkle with toasted sesame seeds. Dig in!
Sweet Potato - 250g
Asian Sauce - 30ml
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 10g
Free-range Beef Rump - 160g
White Sesame Seeds - 5ml
Onion - 1
Broccoli Florets - 100g
Spinach - 20g
ROAST SWEET POT
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MARINATION
In a bowl large enough for the steaks, combine the Asian sauce, chopped chilli (to taste), grated garlic, grated ginger, and 20ml of water. Add the steaks to the marinade, coat well and set aside.
FRY IT UP
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to the heat with a drizzle of oil. When hot, add the onion wedges and fry for 3-4 minutes, shifting occasionally.
GORGEOUS GREENS
Once the onions have softened and lightly charred, add the broccoli pieces. Toss through, adding more oil if needed. Cook for a further 3-4 minutes until the broccoli has slightly softened. Remove from the heat on completion.
SIZZLIN’ STEAKS
Place a griddle pan or nonstick pan over a medium-high heat with a drizzle of oil. Remove the steaks from the marinade, reserving the marinade in the bowl. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
BACK TO THE GREENS
Add the reserved beef marinade to the broccoli and onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty) and toss through the rinsed spinach until wilted.
TIME TO EAT!
Serve the juicy steak slices alongside the flavoursome green veggies and roast sweet potato. Pour over any pan juices and sprinkle with toasted sesame seeds. Dig in!
Sweet Potato - 500g
Asian Sauce - 60ml
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 15g
Free-range Beef Rump - 320g
White Sesame Seeds - 10ml
Onion - 1
Broccoli Florets - 200g
Spinach - 40g
ROAST SWEET POT
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATION
In a bowl large enough for the steaks, combine the Asian sauce, chopped chilli (to taste), grated garlic, grated ginger, and 30ml of water. Add the steaks to the marinade, coat well and set aside.
FRY IT UP
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to the heat with a drizzle of oil. When hot, add the onion wedges and fry for 4-5 minutes, shifting occasionally.
GORGEOUS GREENS
Once the onions have softened and lightly charred, add the broccoli pieces. Toss through, adding more oil if needed. Cook for a further 4-5 minutes until the broccoli has slightly softened. Remove from the heat on completion.
SIZZLIN’ STEAKS
Place a griddle pan or nonstick pan over a medium-high heat with a drizzle of oil. Remove the steaks from the marinade, reserving the marinade in the bowl. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
BACK TO THE GREENS
Add the reserved beef marinade to the broccoli and onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty) and toss through the rinsed spinach until wilted.
TIME TO EAT!
Serve the juicy steak slices alongside the flavoursome green veggies and roast sweet potato. Pour over any pan juices and sprinkle with toasted sesame seeds. Dig in!
Sweet Potato - 750g
Asian Sauce - 90ml
Fresh Chillies - 2
Garlic Cloves - 2
Fresh Ginger - 20g
Free-range Beef Rump - 480g
White Sesame Seeds - 15ml
Onions - 2
Broccoli Florets - 300g
Spinach - 60g
ROAST SWEET POT
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATION
In a bowl large enough for the steaks, combine the Asian sauce, chopped chilli (to taste), grated garlic, grated ginger, and 40ml of water. Add the steaks to the marinade, coat well and set aside.
FRY IT UP
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to the heat with a drizzle of oil. When hot, add the onion wedges and fry for 4-5 minutes, shifting occasionally.
GORGEOUS GREENS
Once the onions have softened and lightly charred, add the broccoli pieces. Toss through, adding more oil if needed. Cook for a further 4-5 minutes until the broccoli has slightly softened. Remove from the heat on completion.
SIZZLIN’ STEAKS
Place a griddle pan or nonstick pan over a medium-high heat with a drizzle of oil. Remove the steaks from the marinade, reserving the marinade in the bowl. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
BACK TO THE GREENS
Add the reserved beef marinade to the broccoli and onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty) and toss through the rinsed spinach until wilted.
TIME TO EAT!
Serve the juicy steak slices alongside the flavoursome green veggies and roast sweet potato. Pour over any pan juices and sprinkle with toasted sesame seeds. Dig in!
Sweet Potato - 1kg
Asian Sauce - 120ml
Fresh Chillies - 2
Garlic Cloves - 2
Fresh Ginger - 25g
Free-range Beef Rump - 640g
White Sesame Seeds - 20ml
Onions - 2
Broccoli Florets - 400g
Spinach - 80g
Woolies Products in this dish
