Add a taste of East Africa to the menu with cumin, coriander, and ajowan. To pep you right up, this aromatic beef comes with a tangy salad, filled with sun-dried tomatoes and green leaves. A whole lotta flavour in minimal time!
Sizzling Serengeti Rump
Sizzling Serengeti Rump
with crispy potato wedges, NOMU African Rub & a spritely salad
Hands on Time: 15 - 25 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Beef
- Cannellini Beans
- Cucumber
- Free-Range Beef Rump
- Green Leaves
- Nomu African Rub
- NOMU One For All Rub
- Potato
- Sun-Dried Tomatoes
- Sunflower Seeds
- Tangy Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through. Place the drained cannellini beans in a bowl and coat in oil. Toss through some seasoning.
GET THOSE CANNELLINIS CRISPY
When the Potato wedges reach the halfway mark, give them a shift and scatter over the cannellini beans. Return to the oven for the remaining cooking time. On completion, the wedges and beans should both be crisping up.
BROWN THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl with 1 tsp of olive oil and mix well to combine. Add in the chopped, sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steak dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT!
Dish up the crunchy Potato wedges and cannellini beans. Side with the juicy rump slices and the tangy, tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through. Place the drained cannellini beans in a bowl and coat in oil. Toss through some seasoning.
GET THOSE CANNELLINIS CRISPY
When the Potato wedges reach the halfway mark, give them a shift and scatter over the cannellini beans. Return to the oven for the remaining cooking time. On completion, the wedges and beans should both be crisping up.
BROWN THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl with 1 tbsp of olive oil and mix well to combine. Add in the chopped, sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steaks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT!
Dish up the crunchy Potato wedges and cannellini beans. Side with the juicy rump slices and the tangy, tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through. Place the drained cannellini beans on a separate roasting tray and coat in oil. Toss through some seasoning.
GET THOSE CANNELLINIS CRISPY
When the Potato wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of cannellini beans and cook for the remaining roasting time. On completion, the wedges and beans should both be crisping up.
BROWN THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl with 1.5 tbsp of olive oil and mix well to combine. Add in the chopped, sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steaks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT!
Dish up the crunchy Potato wedges and cannellini beans. Side with the juicy rump slices and the tangy, tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through. Place the drained cannellini beans on a separate roasting tray and coat in oil. Toss through some seasoning.
GET THOSE CANNELLINIS CRISPY
When the Potato wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of cannellini beans and cook for the remaining roasting time. On completion, the wedges and beans should both be crisping up.
BROWN THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl with 2 tbsp of olive oil and mix well to combine. Add in the chopped, sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steaks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT!
Dish up the crunchy Potato wedges and cannellini beans. Side with the juicy rump slices and the tangy, tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
Frequently Asked Questions
What is the preparation time for Sizzling Serengeti Rump?
The preparation time for Sizzling Serengeti Rump with crispy potato wedges, NOMU African Rub & a spritely salad is between 15 and 25 minutes.
What is the total time required to make Sizzling Serengeti Rump with crispy potato wedges, NOMU African Rub & a spritely salad?
The total time required to make Sizzling Serengeti Rump with crispy potato wedges, NOMU African Rub & a spritely salad is between 35 and 45 minutes.
How many servings does Sizzling Serengeti Rump provide?
4 servings
What are the main ingredients in Sizzling Serengeti Rump?
Beef, Cannellini Beans, Cucumber, Free-Range Beef Rump, Green Leaves, Nomu African Rub, NOMU One For All Rub, Potato, Sun-Dried Tomatoes, Sunflower Seeds, Tangy Dressing
What is the nutritional information of Sizzling Serengeti Rump?
Calories: 771, Carbs: 74 grams, Fat: grams, Protein: 49.4 grams, Sugar: 20.7 grams, Salt: 1239 grams
How do I prepare Sizzling Serengeti Rump?
GET THOSE CANNELLINIS CRISPY: When the potato wedges reach the halfway mark, give them a shift and scatter over the cannellini beans. Return to the oven for the remaining cooking time. On completion, the wedges and beans should both be crisping up. BROWN THE SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. GOLDEN WEDGES: Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through. Place the drained cannellini beans in a bowl and coat in oil. Toss through some seasoning. A LITTLE TANG & A LITTLE CRUNCH: Place the tangy dressing in a salad bowl with 1 tbsp of olive oil and mix well to combine. Add in the chopped, sun-dried tomatoes, cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving. IT’S TIME TO EAT!: Dish up the crunchy potato wedges and cannellini beans. Side with the juicy rump slices and the tangy, tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss… SMOKY RUMP: Pat the steaks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make Sizzling Serengeti Rump?
Beef, Cannellini Beans, Cucumber, Free-Range Beef Rump, Green Leaves, Nomu African Rub, NOMU One For All Rub, Potato, Sun-Dried Tomatoes, Sunflower Seeds, Tangy Dressing
How many calories does Sizzling Serengeti Rump have?
771 calories
How much fat content does Sizzling Serengeti Rump have?
grams
Woolies Products in this dish
