Chimichurri Beef Rump

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Allergens

Raw ingredient energy · 2 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Things Are About to Get Steamy!

   Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Allow to steam (uncovered) for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cooked, drain and return to the pot. Cover with a lid and set aside.

2. Make Your Chimichurri

   In a bowl, combine the chopped parsley, the chopped coriander, and 3-4 tbsp of olive oil. Mix in the following to taste: the chopped chilli, the lemon zest, and some lemon juice (reserve some juice for the salad). Season and set aside for serving.

3. Seeds & Salad

   Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the cucumber half-moons, shredded salad leaves, and sliced radish in a salad bowl. Drain the feta and crumble it in. Add a drizzle of oil, a squeeze of lemon, and some seasoning. Toss to combine and set aside for serving.

4. 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 each side for 2-4 minutes 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 Beef Rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing.

5. It's a Mash-Up

   Return the pot of cooked carrot to a low heat. Once slightly reheated, stir in a knob of butter or coconut oil (optional) and a splash of water. Mash with a fork or potato masher until smooth, combined, and warmed through. Season and remove from the heat.

6. Dinner is Served…

   Lay out the fragrant beef rump slices and drizzle over the chimichurri. Alongside, pile up some creamy carrot mash. Serve the garden salad on the side with sprinklings of toasted pumpkin seeds. Time for your taste buds to tango!

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