eCook Meal
Steak & Butternut Mash
with pickled cucumber, fresh parsley & garlic-y green beans
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R235.88
for 4 servings · R58.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Red Wine Vinegar needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Beef Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Rump, Butternut, Cucumber, Garlic, Green Beans, Green Leaves, NOMU Beef Rub, Parsley, 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?
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Steak & Butternut Mash?
Beef, Beef Rump, Butternut, Cucumber, Garlic, Green Beans, Green Leaves, NOMU Beef Rub, Parsley, 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