A steak-and-wedges combo is hard to outdo, but this snazzy rendition is extra fine! Scrumptious garlic butter rump, sweet potato wedges roasted in chipotle spice, zesty green beans, and salad with maple syrup and lemon dressing.
RAZZLE-DAZZLE RUMP
RAZZLE-DAZZLE RUMP
with a garlic butter basting & chipotle sweet potato wedges
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Beef
- Chipotle Spice
- Free-Range Beef Rump
- Garlic Clove
- Green Beans
- Green Leaves
- Lemon
- Maple Syrup
- Pumpkin Seeds
- Radish
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, some seasoning, and the Chipotle Spice to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Weigh out 20g of butter and set aside until room temperature.
ZESTY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water to cover the base. Once simmering, cook the halved green beans for 3-4 minutes until al dente. On completion, drain any remaining water and place the beans in a bowl. Squeeze in the juice of 1 lemon wedge, add some lemon zest to taste, and toss to coat. Season to taste, cover to keep warm, and set aside.
RAVISHING RUMP
When the roast sweet potato is halfway, combine the grated garlic with the softened butter and season to taste. Pat the steak dry with some paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, add in the garlic butter and use it to baste the steak. Remove from the pan on completion, reserving the pan juices for serving. Set aside to rest for 5 minutes before slicing. Lightly season the slices.
SWEET AND SOUR SALAD
Place the maple syrup, the juice of 1 lemon wedge, and 20ml of olive oil in a salad bowl. Whisk until fully combined and season to taste. Toss through the rinsed green leaves, zesty green beans, and sliced radish until coated.
RAZZLE-DAZZLE DINNER
Lay out the tender slices of rump steak and drizzle over the reserved garlic butter from the pan to taste. Side with the chipotle sweet potato wedges and the dressed salad. Garnish with the toasted pumpkin seeds and some lemon zest to taste. Look at you go, Chef!
Sweet Potato - 250g
Chipotle Spice - 10ml
Pumpkin Seeds - 10g
Green Beans - 80g
Lemon - 1
Garlic Clove - 1
Maple Syrup - 10ml
Free-Range Beef Rump - 160g
Green Leaves - 20g
Radish - 20g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, some seasoning, and the Chipotle Spice to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Weigh out 40g of butter and set aside until room temperature.
ZESTY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water to cover the base. Once simmering, cook the halved green beans for 4-5 minutes until al dente. On completion, drain any remaining water and place the beans in a bowl. Squeeze in the juice of 2 lemon wedges, add some lemon zest to taste, and toss to coat. Season to taste, cover to keep warm, and set aside.
RAVISHING RUMP
When the roast sweet potato is halfway, combine the grated garlic with the softened butter and season to taste. Pat the steak dry with some paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, add in the garlic butter and use it to baste the steak. Remove from the pan on completion, reserving the pan juices for serving. Set aside to rest for 5 minutes before slicing. Lightly season the slices.
SWEET AND SOUR SALAD
Place the maple syrup, the juice of 1 lemon wedge, and 40ml of olive oil in a salad bowl. Whisk until fully combined and season to taste. Toss through the rinsed green leaves, zesty green beans, and sliced radish until coated.
RAZZLE-DAZZLE DINNER
Lay out the tender slices of rump steak and drizzle over the reserved garlic butter from the pan to taste. Side with the chipotle sweet potato wedges and the dressed salad. Garnish with the toasted pumpkin seeds and some lemon zest to taste. Look at you go, Chef!
Sweet Potato - 500g
Chipotle Spice - 20ml
Pumpkin Seeds - 20g
Green Beans - 160g
Lemon - 1
Garlic Clove - 2
Maple Syrup - 20ml
Free-Range Beef Rump - 320g
Green Leaves - 40g
Radish - 40g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, some seasoning, and the Chipotle Spice to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Weigh out 40g of butter and set aside until room temperature.
ZESTY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water to cover the base. Once simmering, cook the halved green beans for 4-5 minutes until al dente. On completion, drain any remaining water and place the beans in a bowl. Squeeze in the juice of 2 lemon wedges, add some lemon zest to taste, and toss to coat. Season to taste, cover to keep warm, and set aside.
RAVISHING RUMP
When the roast sweet potato is halfway, combine the grated garlic with the softened butter and season to taste. Pat the steak dry with some paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, add in the garlic butter and use it to baste the steak. Remove from the pan on completion, reserving the pan juices for serving. Set aside to rest for 5 minutes before slicing. Lightly season the slices.
SWEET AND SOUR SALAD
Place the maple syrup, the juice of 1 lemon wedge, and 40ml of olive oil in a salad bowl. Whisk until fully combined and season to taste. Toss through the rinsed green leaves, zesty green beans, and sliced radish until coated.
RAZZLE-DAZZLE DINNER
Lay out the tender slices of rump steak and drizzle over the reserved garlic butter from the pan to taste. Side with the chipotle sweet potato wedges and the dressed salad. Garnish with the toasted pumpkin seeds and some lemon zest to taste. Look at you go, Chef!
Sweet Potato - 500g
Chipotle Spice - 20ml
Pumpkin Seeds - 20g
Green Beans - 160g
Lemon - 1
Garlic Clove - 2
Maple Syrup - 20ml
Free-Range Beef Rump - 320g
Green Leaves - 40g
Radish - 40g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, some seasoning, and the Chipotle Spice to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Weigh out 60g of butter and set aside until room temperature.
ZESTY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water to cover the base. Once simmering, cook the halved green beans for 6-7 minutes until al dente. On completion, drain any remaining water and place the beans in a bowl. Squeeze in the juice of 2 lemon wedges, add some lemon zest to taste, and toss to coat. Season to taste, cover to keep warm, and set aside.
RAVISHING RUMP
When the roast sweet potato is halfway, combine the grated garlic with the softened butter and season to taste. Pat the steaks dry with some paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steaks fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, add in the garlic butter and use it to baste the steaks. Remove from the pan on completion, reserving the pan juices for serving. Set aside to rest for 5 minutes before slicing. Lightly season the slices.
SWEET AND SOUR SALAD
Place the maple syrup, the juice of 2 lemon wedges, and 60ml of olive oil in a salad bowl. Whisk until fully combined and season to taste. Toss through the rinsed green leaves, zesty green beans, and sliced radish until coated.
RAZZLE-DAZZLE DINNER
Lay out the tender slices of rump steak and drizzle over the reserved garlic butter from the pan to taste. Side with the chipotle sweet potato wedges and the dressed salad. Garnish with the toasted pumpkin seeds and some lemon zest to taste. Look at you go, Chef!
Sweet Potato - 1kg
Chipotle Spice - 40ml
Pumpkin Seeds - 40g
Green Beans - 320g
Lemon - 1
Garlic Clove - 3
Maple Syrup - 40ml
Free-Range Beef Rump - 640g
Green Leaves - 80g
Radish - 80g
Woolies Products in this dish
