The Pesto Princess Chimichurri sings notes of coriander, parsley, and chilli to a cut of flavourful beef rump. Lashings of BBQ onions leave you going back for more! Served with a creamy carrot mash and salad of charred corn, feta, and pumpkin seeds. Delish!
Texan Cowboy Rump
Texan Cowboy Rump
with charred BBQ onions & a creamy carrot mash
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- BBQ Sauce
- Beef
- Carrot
- Corn
- Danish-style Feta
- Free-Range Beef Rump
- Green Leaves
- Onion
- Onions
- Pesto Princess Chimichurri
- Princess Pesto Chimichurri
- Pumpkin Seeds
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Milk (optional)
- Paper Towel
- Butter
TIME TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with salted boiling water. Add the Carrot chunks and boil for 15-20 minutes until cooked. Drain and return to the pot. Cover and set aside. In a bowl, loosen the chimichurri with 1 tbsp of olive oil.
SEEDS & CHARRED Corn
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred. On completion, season and place in a salad bowl. Set aside for step 5.
JUICY STEAK
Return the pan to a medium-high heat with a 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 crispy. Then, fry for 2-4 minutes per side or until cooked to preference. (This time will vary depending on steak thickness). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan, place into tinfoil, pour over the pan juices, and close up. Rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to a high heat and deglaze with a splash of water. When hot, fry the sliced Onion for 3-5 minutes until slightly charred. In the final 1-2 minutes, add the BBQ sauce and a knob of butter (optional) and stir to coat. Remove from the heat and cover to keep warm.
ONE LAST STEP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional), spring onion whites, and a splash of water or milk. Mash with a fork or potato masher until smooth and warmed through. Season and remove from the heat. Add the shredded leaves and green spring onion slices to the fried corn. Crumble in the feta, add a drizzle of olive oil, and season. Toss to combine and set aside.
DINNER IS SERVED
Lay down the Beef rump slices, side with the BBQ Onions, and drizzle over the chimichurri. Pile up some Carrot mash and serve the charred corn salad. Garnish with toasted pumpkin seeds. Lasso it in, Chef!
TIME TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with salted boiling water. Add the Carrot chunks and boil for 15-20 minutes until cooked. Drain and return to the pot. Cover and set aside. In a bowl, loosen the chimichurri with 2 tbsp of olive oil.
SEEDS & CHARRED Corn
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred. On completion, season and place in a salad bowl. Set aside for step 5.
JUICY STEAK
Return the pan to a medium-high heat with a 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 crispy. Then, fry for 2-4 minutes per side or until cooked to preference. (This time will vary depending on steak thickness). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan, place into tinfoil, pour over the pan juices, and close up. Rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to a high heat and deglaze with a splash of water. When hot, fry the sliced Onion for 3-5 minutes until slightly charred. In the final 1-2 minutes, add the BBQ sauce and a knob of butter (optional) and stir to coat. Remove from the heat and cover to keep warm.
ONE LAST STEP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional), spring onion whites, and a splash of water or milk. Mash with a fork or potato masher until smooth and warmed through. Season and remove from the heat. Add the shredded leaves and green spring onion slices to the fried corn. Crumble in the feta, add a drizzle of olive oil, and season. Toss to combine and set aside.
DINNER IS SERVED
Lay down the fragrant Beef rump slices, side with the BBQ Onions, and drizzle over the chimichurri. Pile up some Carrot mash and serve the charred corn salad. Garnish with toasted pumpkin seeds. Lasso it in, Chef!
TIME TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with salted boiling water. Add the Carrot chunks and boil for 20-25 minutes until cooked. Drain and return to the pot. Cover and set aside. In a bowl, loosen the chimichurri with 3 tbsp of olive oil.
SEEDS & CHARRED Corn
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred. On completion, season and place in a large salad bowl. Set aside for step 5.
JUICY STEAK
Return the pan to a medium-high heat with a 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 crispy. Then, fry for 2-4 minutes per side or until cooked to preference. (This time will vary depending on steak thickness). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan, place into tinfoil, pour over the pan juices, and close up. Rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to a high heat and deglaze with a splash of water. When hot, fry the sliced Onion for 5-6 minutes until slightly charred. In the final 1-2 minutes, add the BBQ sauce and a knob of butter (optional) and stir to coat. Remove from the heat and cover to keep warm.
ONE LAST STEP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional), spring onion whites, and a splash of water or milk. Mash with a fork or potato masher until smooth and warmed through. Season and remove from the heat. Add the shredded leaves and green spring onion slices to the fried corn. Crumble in the feta, add a drizzle of olive oil, and season. Toss to combine and set aside.
DINNER IS SERVED
Lay down the fragrant Beef rump slices, side with the BBQ Onions, and drizzle over the chimichurri. Pile up some Carrot mash and serve the charred corn salad. Garnish with toasted pumpkin seeds. Lasso it in, Chef!
TIME TO GET STEAMY!
Boil the kettle. Place a pot over a medium-high heat with salted boiling water. Add the Carrot chunks and boil for 20-25 minutes until cooked. Drain and return to the pot. Cover and set aside. In a bowl, loosen the chimichurri with 4 tbsp of olive oil.
SEEDS & CHARRED Corn
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred. On completion, season and place in a large salad bowl. Set aside for step 5.
JUICY STEAK
Return the pan to a medium-high heat with a 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 crispy. Then, fry for 2-4 minutes per side or until cooked to preference. (This time will vary depending on steak thickness). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan, place into tinfoil, pour over the pan juices, and close up. Rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to a high heat and deglaze with a splash of water. When hot, fry the sliced Onion for 5-6 minutes until slightly charred. In the final 1-2 minutes, add the BBQ sauce and a knob of butter (optional) and stir to coat. Remove from the heat and cover to keep warm.
ONE LAST STEP
Return the pot of cooked Carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional), spring onion whites, and a splash of water or milk. Mash with a fork or potato masher until smooth and warmed through. Season and remove from the heat. Add the shredded leaves and green spring onion slices to the fried corn. Crumble in the feta, add a drizzle of olive oil, and season. Toss to combine and set aside.
DINNER IS SERVED
Lay down the fragrant Beef rump slices, side with the BBQ Onions, and drizzle over the chimichurri. Pile up some Carrot mash and serve the charred corn salad. Garnish with toasted pumpkin seeds. Lasso it in, Chef!
Frequently Asked Questions
What is the preparation time for Texan Cowboy Rump?
The preparation time for Texan Cowboy Rump with charred BBQ onions & a creamy carrot mash is between 30 and 45 minutes.
What is the total time required to make Texan Cowboy Rump with charred BBQ onions & a creamy carrot mash?
The total time required to make Texan Cowboy Rump with charred BBQ onions & a creamy carrot mash is between 45 and 65 minutes.
How many servings does Texan Cowboy Rump provide?
4 servings
What are the main ingredients in Texan Cowboy Rump?
BBQ Sauce, Beef, Carrot, Corn, Danish-style Feta, Free-Range Beef Rump, Green Leaves, Onion, Onions, Pesto Princess Chimichurri, Princess Pesto Chimichurri, Pumpkin Seeds, Spring Onion, Spring Onions
What is the nutritional information of Texan Cowboy Rump?
Calories: 761, Carbs: 49 grams, Fat: grams, Protein: 47.3 grams, Sugar: 20.7 grams, Salt: 768 grams
How do I prepare Texan Cowboy Rump?
DINNER IS SERVED: Lay down the fragrant beef rump slices, side with the BBQ onions, and drizzle over the chimichurri. Pile up some carrot mash and serve the charred corn salad. Garnish with toasted pumpkin seeds. Lasso it in, Chef! SEEDS & CHARRED CORN: Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Return the pan to a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred. On completion, season and place in a salad bowl. Set aside for step 5. JUICY STEAK: Return the pan to a medium-high heat with a 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 crispy. Then, fry for 2-4 minutes per side or until cooked to preference. (This time will vary depending on steak thickness). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan, place into tinfoil, pour over the pan juices, and close up. Rest for 5 minutes before slicing and seasoning. BBQ GOODNESS: Return the pan to a high heat and deglaze with a splash of water. When hot, fry the sliced onion for 3-5 minutes until slightly charred. In the final 1-2 minutes, add the BBQ sauce and a knob of butter (optional) and stir to coat. Remove from the heat and cover to keep warm. ONE LAST STEP: Return the pot of cooked carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional), spring onion whites, and a splash of water or milk. Mash with a fork or potato masher until smooth and warmed through. Season and remove from the heat. Add the shredded leaves and green spring onion slices to the fried corn. Crumble in the feta, add a drizzle of olive oil, and season. Toss to combine and set aside. TIME TO GET STEAMY!: Boil the kettle. Place a pot over a medium-high heat with salted boiling water. Add the carrot chunks and boil for 15-20 minutes until cooked. Drain and return to the pot. Cover and set aside. In a bowl, loosen the chimichurri with 2 tbsp of olive oil.
What should be prepared from my kitchen to make Texan Cowboy Rump?
BBQ Sauce, Beef, Carrot, Corn, Danish-style Feta, Free-Range Beef Rump, Green Leaves, Onion, Onions, Pesto Princess Chimichurri, Princess Pesto Chimichurri, Pumpkin Seeds, Spring Onion, Spring Onions
How many calories does Texan Cowboy Rump have?
761 calories
How much fat content does Texan Cowboy Rump have?
grams
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