All your favourites come together to create this satisfying and delish dish. Sweet & creamy butternut mash is accompanied by perfectly cooked slices of beef rump and classic garlic green beans. Sided with a simple pickled onion & cucumber salad. It’s comfort food at its finest!
Steak & Butternut Mash
Steak & Butternut Mash
with pickled cucumber, fresh parsley & garlic-y green beans
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Butternut
- Cucumber
- Free-Range Beef Rump
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Green Leaves
- NOMU Beef Rub
- Red Onion
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
- Milk (optional)
YOU Butternut STOP ME!
Place the Butternut chunks in a pot with salted water over medium-high heat. Bring to the boil. Boil covered for 15-20 minutes until cooked through and soft. Drain, if necessary. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined and the desired consistency.
IN A PICKLE
In a bowl, combine the vinegar, 10ml of water, and 5ml of a sweetener of choice. Add the diced onion & Cucumber and toss until coated. Set aside to pickle.
LIKE YOUR GRANNY’S
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans for 3-4 minutes until cooked al dente, shifting occasionally. In the final minute, add the grated garlic. Remove from the pan and season.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SIMPLE SALAD
Drain the pickling liquid from the onion & Cucumber. Place the pickled onion & cucumber in a bowl along with the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
THAT’S ALL FOLKS!
Plate up the rump slices and side with the Butternut mash, the garlic-y green beans, and the fresh salad. Sprinkle over the chopped parsley. A winner, Chef!
YOU Butternut STOP ME!
Place the Butternut chunks in a pot with salted water over medium-high heat. Bring to the boil. Boil covered for 15-20 minutes until cooked through and soft. Drain, if necessary. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined and the desired consistency.
IN A PICKLE
In a bowl, combine the vinegar, 20ml of water, and 10ml of a sweetener of choice. Add the diced onion & Cucumber and toss until coated. Set aside to pickle.
LIKE YOUR GRANNY’S
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans for 4-5 minutes until cooked al dente, shifting occasionally. In the final minute, add the grated garlic. Remove from the pan and season.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SIMPLE SALAD
Drain the pickling liquid from the onion & Cucumber. Place the pickled onion & cucumber in a bowl along with the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
THAT’S ALL FOLKS!
Plate up the rump slices and side with the Butternut mash, the garlic-y green beans, and the fresh salad. Sprinkle over the chopped parsley. A winner, Chef!
YOU Butternut STOP ME!
Place the Butternut chunks in a pot with salted water over medium-high heat. Bring to the boil. Boil covered for 20-25 minutes until cooked through and soft. Drain, if necessary. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined and the desired consistency.
IN A PICKLE
In a bowl, combine the vinegar, 30ml of water, and 15ml of a sweetener of choice. Add the diced onion & Cucumber and toss until coated. Set aside to pickle.
LIKE YOUR GRANNY’S
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans for 5-6 minutes until cooked al dente, shifting occasionally. In the final minute, add the grated garlic. Remove from the pan and season.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SIMPLE SALAD
Drain the pickling liquid from the onion & Cucumber. Place the pickled onion & cucumber in a bowl along with the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
THAT’S ALL FOLKS!
Plate up the rump slices and side with the Butternut mash, the garlic-y green beans, and the fresh salad. Sprinkle over the chopped parsley. A winner, Chef!
YOU Butternut STOP ME!
Place the Butternut chunks in a pot with salted water over medium-high heat. Bring to the boil. Boil covered for 20-25 minutes until cooked through and soft. Drain, if necessary. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined and the desired consistency.
IN A PICKLE
In a bowl, combine the vinegar, 40ml of water, and 20ml of a sweetener of choice. Add the diced onion & Cucumber and toss until coated. Set aside to pickle.
LIKE YOUR GRANNY’S
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans for 6-7 minutes until cooked al dente, shifting occasionally. In the final minute, add the grated garlic. Remove from the pan and season.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SIMPLE SALAD
Drain the pickling liquid from the onion & Cucumber. Place the pickled onion & cucumber in a bowl along with the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
THAT’S ALL FOLKS!
Plate up the rump slices and side with the Butternut mash, the garlic-y green beans, and the fresh salad. Sprinkle over the chopped parsley. A winner, Chef!
Frequently Asked Questions
What is the preparation time for Steak & Butternut Mash?
The preparation time for Steak & Butternut Mash with pickled cucumber, fresh parsley & garlic-y green beans is between 30 and 45 minutes.
What is the total time required to make Steak & Butternut Mash with pickled cucumber, fresh parsley & garlic-y green beans?
The total time required to make Steak & Butternut Mash with pickled cucumber, fresh parsley & garlic-y green beans is between 45 and 60 minutes.
How many servings does Steak & Butternut Mash provide?
4 servings
What are the main ingredients in Steak & Butternut Mash?
Beef, Butternut, Cucumber, Free-Range Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Green Leaves, NOMU Beef Rub, Red Onion, Red Wine Vinegar
What is the nutritional information of Steak & Butternut Mash?
Calories: 601, Carbs: 49 grams, Fat: grams, Protein: 43.1 grams, Sugar: 15.6 grams, Salt: 285 grams
How do I prepare Steak & Butternut Mash?
THAT’S ALL FOLKS!: Plate up the rump slices and side with the butternut mash, the garlic-y green beans, and the fresh salad. Sprinkle over the chopped parsley. A winner, Chef! YOU BUTTERNUT STOP ME!: Place the butternut chunks in a pot with salted water over medium-high heat. Bring to the boil. Boil covered for 15-20 minutes until cooked through and soft. Drain, if necessary. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined and the desired consistency. IN A PICKLE: In a bowl, combine the vinegar, 20ml of water, and 10ml of a sweetener of choice. Add the diced onion & cucumber and toss until coated. Set aside to pickle. LIKE YOUR GRANNY’S: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans for 4-5 minutes until cooked al dente, shifting occasionally. In the final minute, add the grated garlic. Remove from the pan and season. THE STEAKS ARE HIGH: Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. SIMPLE SALAD: Drain the pickling liquid from the onion & cucumber. Place the pickled onion & cucumber in a bowl along with the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
What should be prepared from my kitchen to make Steak & Butternut Mash?
Beef, Butternut, Cucumber, Free-Range Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Green Leaves, NOMU Beef Rub, Red Onion, Red Wine Vinegar
How many calories does Steak & Butternut Mash have?
601 calories
How much fat content does Steak & Butternut Mash have?
grams
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