A restaurant classic at your own dinner table. Succulent beef rump, basted in BBQ spices and served with crispy wedges of roast sweet potato, charred onion rings, and a baby tomato and feta salad.
SCRUMPTIOUS STEAK DINNER
SCRUMPTIOUS STEAK DINNER
with sweet potato wedges & crunchy onion rings
Hands on Time: 20 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Cucumber
- Feta
- Free-Range Beef Rump
- Green Leaves
- NOMU BBQ Rub
- Onion
- Onions
- Pickling Liquid
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Butter
- Water
ROAST THOSE SWEET POTATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
BABY TOMATO PICKLE
Place the halved baby tomatoes in a bowl with the Pickling Liquid and a drizzle of olive oil. Season, toss to coat, and set aside to marinate.
CRISPY ONION RINGS
When the sweet potato wedges have 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the onion rings for 2-3 minutes per side, shifting occasionally. On completion, they should be caramelised on the edges but still crunchy. Remove the pan from the heat. Remove the sweet potato from the oven, make some space on the tray, and add in the onion rings. Return to the oven and roast for 4-6 minutes until the onion rings are browned and crispy.
PAN FRY THE STEAK
While the onions are in the oven, return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 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.) During the final 1-2 minutes, baste the steak with a knob of butter and the BBQ Rub. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
Place the rinsed green leaves, cucumber half-moons, and drained feta in a bowl. Drain the marinating baby tomatoes, reserving the liquid. Add the baby tomatoes to the bowl of salad and drizzle over some of the reserved pickling mixture to taste. Toss to combine.
CLASSIC STEAK & CHIPS
Plate up the caramelised sweet potato wedges alongside the juicy slices of beef rump. Serve the crunchy onion rings and fresh, nourishing salad on the side. Tuck in, Chef!
Sweet Potato - 250g
Baby Tomatoes - 100g
Pickling Liquid - 30ml
Onion - 1
Free-Range Beef Rump - 160g
NOMU BBQ Rub - 10ml
Green Leaves - 20g
Cucumber - 50g
Feta - 25g
ROAST THOSE SWEET POTATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
BABY TOMATO PICKLE
Place the halved baby tomatoes in a bowl with the Pickling Liquid and a drizzle of olive oil. Season, toss to coat, and set aside to marinate.
CRISPY ONION RINGS
When the sweet potato wedges have 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the onion rings for 2-3 minutes per side, shifting occasionally. On completion, they should be caramelised on the edges but still crunchy. You may need to do this step in batches. Decant the onion rings into a roasting tray and pop in the oven under the sweet potato. Roast for 4-6 minutes until browned and crispy.
PAN FRY THE STEAK
While the onions are in the oven, return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 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.) During the final 1-2 minutes, baste the steak with a knob of butter and the BBQ Rub. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
Place the rinsed green leaves, cucumber half-moons, and drained feta in a bowl. Drain the marinating baby tomatoes, reserving the liquid. Add the baby tomatoes to the bowl of salad and drizzle over some of the reserved pickling mixture to taste. Toss to combine.
CLASSIC STEAK & CHIPS
Plate up the caramelised sweet potato wedges alongside the juicy slices of beef rump. Serve the crunchy onion rings and fresh, nourishing salad on the side. Tuck in, Chef!
Sweet Potato - 500g
Baby Tomatoes - 200g
Pickling Liquid - 60ml
Onion - 1
Free-range Beef Rump - 320g
NOMU BBQ Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Feta - 50g
ROAST THOSE SWEET POTATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
BABY TOMATO PICKLE
Place the halved baby tomatoes in a bowl with the Pickling Liquid and a drizzle of olive oil. Season, toss to coat, and set aside to marinate.
CRISPY ONION RINGS
When the sweet potato wedges have 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the onion rings for 2-3 minutes per side, shifting occasionally. On completion, they should be caramelised on the edges but still crunchy. You may need to do this step in batches. Decant the onion rings into a roasting tray and pop in the oven under the sweet potato. Roast for 4-6 minutes until browned and crispy.
PAN FRY THE STEAK
While the onions are in the oven, return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 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.) During the final 1-2 minutes, baste the steak with a knob of butter and the BBQ Rub. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
Place the rinsed green leaves, cucumber half-moons, and drained feta in a bowl. Drain the marinating baby tomatoes, reserving the liquid. Add the baby tomatoes to the bowl of salad and drizzle over some of the reserved pickling mixture to taste. Toss to combine.
CLASSIC STEAK & CHIPS
Plate up the caramelised sweet potato wedges alongside the juicy slices of beef rump. Serve the crunchy onion rings and fresh, nourishing salad on the side. Tuck in, Chef!
Sweet Potato - 500g
Baby Tomatoes - 200g
Pickling Liquid - 60ml
Onion - 1
Free-range Beef Rump - 320g
NOMU BBQ Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Feta - 50g
ROAST THOSE SWEET POTATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
BABY TOMATO PICKLE
Place the halved baby tomatoes in a bowl with the Pickling Liquid and a drizzle of olive oil. Season, toss to coat, and set aside to marinate.
CRISPY ONION RINGS
When the sweet potato wedges have 10 minutes to go, place a large nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the onion rings for 2-3 minutes per side, shifting occasionally. On completion, they should be caramelised on the edges but still crunchy. You may need to do this step in batches. Decant the onion rings into a roasting tray and pop in the oven under the sweet potato. Roast for 4-6 minutes until browned and crispy.
PAN FRY THE STEAKS
While the onions are in the oven, return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 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.) During the final 1-2 minutes, baste the steaks with a knob of butter and the BBQ Rub. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
Place the rinsed green leaves, cucumber half-moons, and drained feta in a bowl. Drain the marinating baby tomatoes, reserving the liquid. Add the baby tomatoes to the bowl of salad and drizzle over some of the reserved pickling mixture to taste. Toss to combine.
CLASSIC STEAK & CHIPS
Plate up the caramelised sweet potato wedges alongside the juicy slices of beef rump. Serve the crunchy onion rings and fresh, nourishing salad on the side. Tuck in, Chef!
Sweet Potato - 1kg
Baby Tomatoes - 400g
Pickling Liquid - 120ml
Onions - 2
Free-Range Beef Rump - 640g
NOMU BBQ Rub - 40ml
Green Leaves - 80g
Cucumber - 200g
Feta - 100g
Woolies Products in this dish
