eCook Meal
Sumptuous Steak Dinner
with free-range beef rump, buttery green beans & a garden salad
This wholesome dinner combo is a South African favourite – and for good reason! A flavourful rump steak basted with garlic and butter, crisp roast sweet potato, snappy green beans, and a baby tomato salad. What could be better?
Serving guide
Choose your portion size.
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a salad bowl and combine with a small splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 2-3 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is 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 steak.) During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 10ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steak, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained Feta and drizzles of dressing. Finish off by garnishing with the chopped Parsley. Great work!
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a salad bowl and combine with a splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 3-4 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is 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 steaks.) During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 15ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steak, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained Feta and drizzles of dressing. Finish off by garnishing with the chopped Parsley. Great work!
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a salad bowl and combine with a splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 4-5 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is 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 steaks.) During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 15ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steak, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained Feta and drizzles of dressing. Finish off by garnishing with the chopped Parsley. Great work!
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a large salad bowl and combine with a splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 4-5 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is 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 steaks.) During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 20ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steaks, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained Feta and drizzles of dressing. Finish off by garnishing with the chopped Parsley. Great work!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R210.88
for 4 servings · R52.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Pickling Liquid
- NOMU African Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sumptuous Steak Dinner?
The preparation time for Sumptuous Steak Dinner with free-range beef rump, buttery green beans & a garden salad is between 25 and 35 minutes.
What is the total time required to make Sumptuous Steak Dinner with free-range beef rump, buttery green beans & a garden salad?
The total time required to make Sumptuous Steak Dinner with free-range beef rump, buttery green beans & a garden salad is between 40 and 50 minutes.
How many servings does Sumptuous Steak Dinner provide?
4 servings
What are the main ingredients in Sumptuous Steak Dinner?
Baby Tomato, Beef, Beef Rump, Feta, Garlic, Green Beans, Nomu African Rub, Parsley, Pickling Liquid, Salad Leaves, Sweet Potato
What is the nutritional information of Sumptuous Steak Dinner?
Calories: 801, Carbs: 67 grams, Fat: grams, Protein: 49.5 grams, Sugar: 33.7 grams, Salt: 1063 grams
How do I prepare Sumptuous Steak Dinner?
FRAGRANTLY SPICED WEDGES: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. A SUPPER CLASSIC: Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained feta and drizzles of dressing. Finish off by garnishing with the chopped parsley. Great work! LET’S GET PICKLED!: Place the pickling liquid in a salad bowl and combine with a splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle. SKILLET STEAK: When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is 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 steaks.) During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes. THE DRESSING & THE SALAD: Drain the pickling liquid from the tomatoes and combine with 15ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steak, reserving the juices, and lightly season the slices. SIZZLE THE GREEN BEANS: Place a nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 3-4 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
What should be prepared from my kitchen to make Sumptuous Steak Dinner?
Baby Tomato, Beef, Beef Rump, Feta, Garlic, Green Beans, Nomu African Rub, Parsley, Pickling Liquid, Salad Leaves, Sweet Potato
How many calories does Sumptuous Steak Dinner have?
801 calories
How much fat content does Sumptuous Steak Dinner have?
grams