eCook Meal
SCRUMPTIOUS STEAK DINNER
with sweet potato wedges & crunchy onion rings
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R173.63
for 4 servings · R43.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Free-Range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
Not in the Woolies basket — source these elsewhere:
- NOMU BBQ Rub
- Baby Tomatoes
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SCRUMPTIOUS STEAK DINNER?
The preparation time for SCRUMPTIOUS STEAK DINNER with sweet potato wedges & crunchy onion rings is between 20 and 25 minutes.
What is the total time required to make SCRUMPTIOUS STEAK DINNER with sweet potato wedges & crunchy onion rings?
The total time required to make SCRUMPTIOUS STEAK DINNER with sweet potato wedges & crunchy onion rings is between 35 and 50 minutes.
How many servings does SCRUMPTIOUS STEAK DINNER provide?
4 servings
What are the main ingredients in SCRUMPTIOUS STEAK DINNER?
Baby Tomato, Beef, Beef Rump, Cucumber, Feta, Green Leaves, NOMU BBQ Rub, Onion, Pickling Liquid, Sweet Potato
What is the nutritional information of SCRUMPTIOUS STEAK DINNER?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SCRUMPTIOUS STEAK DINNER?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make SCRUMPTIOUS STEAK DINNER?
Baby Tomato, Beef, Beef Rump, Cucumber, Feta, Green Leaves, NOMU BBQ Rub, Onion, Pickling Liquid, Sweet Potato
How many calories does SCRUMPTIOUS STEAK DINNER have?
calories
How much fat content does SCRUMPTIOUS STEAK DINNER have?
grams