What are the main ingredients in Steak & Butternut Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Milk (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Milk (optional)

Steak & Butternut Mash

Name: Steak & Butternut Mash
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional); Milk (optional)

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

with pickled cucumber, fresh parsley & garlic-y green beans

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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!

Butternut - 250g
Red Wine Vinegar - 30ml
Red Onion - 1
Cucumber - 50g
Green Beans - 80g
Garlic Clove - 1
Free-range Beef Rump - 160g
NOMU Beef Rub - 5ml
Green Leaves - 20g
Fresh Parsley - 4g

Download the Recipe

Serves 2

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!

Butternut - 500g
Red Wine Vinegar - 60ml
Red Onion - 1
Cucumber - 100g
Green Beans - 160g
Garlic Clove - 1
Free-range Beef Rump - 320g
NOMU Beef Rub - 10ml
Green Leaves - 40g
Fresh Parsley - 8g

Download the Recipe

Serves 3

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!

Butternut - 750g
Red Wine Vinegar - 90ml
Red Onion - 1
Cucumber - 150g
Green Beans - 240g
Garlic Cloves - 2
Free-range Beef Rump - 480g
NOMU Beef Rub - 15ml
Green Leaves - 60g
Fresh Parsley - 12g

Download the Recipe

Serves 4

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!