Good things come in threes, and this recipe proves it with a delicious three-bean medley of kidney, butter & black beans, all tossed in a red wine vinegar & Dijon mustard vinaigrette. Completed with a serving of butter-basted beef and fluffy bulgur wheat. A quick win in the kitchen, Chef!
Tender Beef Rump & Spring Bean Salad
Tender Beef Rump & Spring Bean Salad
with a classic vinaigrette & bulgur wheat
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Black Beans
- Bulgur Wheat
- Butter Beans
- Classic Vinaigrette
- Free-Range Beef Rump
- Fresh Parsley
- Kidney Beans
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey (optional)
- Paper Towel
- Butter
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced tomato, and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the beef slices, and garnish with the spring onion greens and the remaining chopped parsley.
Bulgur Wheat - 75ml
Classic Vinaigrette - 22,5ml
Black Beans - 60g
Kidney Beans - 60g
Butter Beans - 60g
Spring Onion - 1
Tomato - 1
Fresh Parsley - 3g
Free-range Beef Rump - 160g
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced tomato, and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the beef slices, and garnish with the spring onion greens and the remaining chopped parsley.
Bulgur Wheat - 150ml
Classic Vinaigrette - 45ml
Black Beans - 120g
Kidney Beans - 120g
Butter Beans - 120g
Spring Onion - 1
Tomato - 1
Fresh Parsley - 5g
Free-range Beef Rump - 320g
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced tomato, and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the beef slices, and garnish with the spring onion greens and the remaining chopped parsley.
Bulgur Wheat - 225ml
Classic Vinaigrette - 67,5ml
Black Beans - 180g
Kidney Beans - 180g
Butter Beans - 180g
Spring Onions - 2
Tomatoes - 2
Fresh Parsley - 8g
Free-range Beef Rump - 480g
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced tomato, and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the beef slices, and garnish with the spring onion greens and the remaining chopped parsley.
Bulgur Wheat - 300ml
Classic Vinaigrette - 90ml
Black Beans - 240g
Kidney Beans - 240g
Butter Beans - 240g
Spring Onions - 2
Tomatoes - 2
Fresh Parsley - 10g
Free-range Beef Rump - 640g
Woolies Products in this dish
