You’ll be in the clouds if you love cooking with an air fryer, as this tasty recipe is tried and tested, Chef! Earthy roasted beetroot, kale & green beans are served with browned free-range steak slices, spiced with NOMU One For All Rub. Scatter over a minty yoghurt… and dinner is done!
Seared Beef Rump & Mint Yoghurt
Seared Beef Rump & Mint Yoghurt
with crispy kale & green beans
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Rump
- Beetroot
- Fresh Mint
- Green Beans
- Kale
- Low Fat Plain Yoghurt
- NOMU One For All Rub
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. In the final 5-8 minutes, add the dressed kale and halved green beans. Roast for the remaining time.
NOMU-SPICED 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, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MINTY YOGHURT
To a bowl, add the yoghurt, ½ the chopped mint, and season.
DINNER = DONE
Smear the minty-yoghurt on half of the plate and top with the roasted veggies. Side with the sliced steak and all its pan juices. Garnish with the remaining mint.
Beetroot - 150g
Kale - 50g
Green Beans - 80g
Rice Wine Vinegar - 10ml
Beef Rump - 160g
NOMU One For All Rub - 10ml
Low Fat Plain Yoghurt - 40ml
Fresh Mint - 3g
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. In the final 5-8 minutes, add the dressed kale and halved green beans. Roast for the remaining time.
NOMU-SPICED 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, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MINTY YOGHURT
To a bowl, add the yoghurt, ½ the chopped mint, and season.
DINNER = DONE
Smear the minty-yoghurt on half of the plate and top with the roasted veggies. Side with the sliced steak and all its pan juices. Garnish with the remaining mint.
Beetroot - 300g
Kale - 100g
Green Beans - 160g
Rice Wine Vinegar - 20ml
Beef Rump - 320g
NOMU One For All Rub - 20ml
Low Fat Plain Yoghurt - 80ml
Fresh Mint - 5g
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).Place the shredded kale in a bowl with a drizzle of oil and seasoning. In the final 5-8 minutes, add the dressed kale and halved green beans. Roast for the remaining time.
NOMU-SPICED 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, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MINTY YOGHURT
To a bowl, add the yoghurt, ½ the chopped mint, and season.
DINNER = DONE
Smear the minty-yoghurt on half of the plate and top with the roasted veggies. Side with the sliced steak and all its pan juices. Garnish with the remaining mint.
Beetroot - 450g
Kale - 150g
Green Beans - 240g
Rice Wine Vinegar - 30ml
Beef Rump - 480g
NOMU One For All Rub - 30ml
Low Fat Plain Yoghurt - 125ml
Fresh Mint - 8g
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. In the final 5-8 minutes, add the dressed kale and halved green beans. Roast for the remaining time.
NOMU-SPICED 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, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MINTY YOGHURT
To a bowl, add the yoghurt, ½ the chopped mint, and season.
DINNER = DONE
Smear the minty-yoghurt on half of the plate and top with the roasted veggies. Side with the sliced steak and all its pan juices. Garnish with the remaining mint.
Beetroot - 600g
Kale - 200g
Green Beans - 320g
Rice Wine Vinegar - 40ml
Beef Rump - 640g
NOMU One For All Rub - 40ml
Low Fat Plain Yoghurt - 160ml
Fresh Mint - 10g
Woolies Products in this dish
