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…
Potato - 200g
NOMU One For All Rub - 10ml
Cannellini Beans - 60g
Sunflower Seeds - 10g
Tangy Dressing - 17,5ml
Sun-dried Tomatoes - 40g
Cucumber - 50g
Green Leaves - 20g
Free-range Beef Rump - 160g
NOMU African Rub - 10ml
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…
Potato - 400g
NOMU One For All Rub - 20ml
Cannellini Beans - 120g
Sunflower Seeds - 20g
Tangy Dressing - 35ml
Sun-dried Tomatoes - 80g
Cucumber - 100g
Green Leaves - 40g
Free-range Beef Rump - 320g
NOMU African Rub - 20ml
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…
Potato - 600g
NOMU One For All Rub - 20ml
Cannellini Beans - 180g
Sunflower Seeds - 30g
Tangy Dressing - 52,5ml
Sun-dried Tomatoes - 120g
Cucumber - 150g
Green Leaves - 60g
Free-range Beef Rump - 480g
NOMU African Rub - 30ml
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…
Potato - 800g
NOMU One For All Rub - 40ml
Cannellini Beans - 240g
Sunflower Seeds - 40g
Tangy Dressing - 70ml
Sun-dried Tomatoes - 160g
Cucumber - 200g
Green Leaves - 80g
Free-range Beef Rump - 640g
NOMU African Rub - 40ml
Woolies Products in this dish
