Seared Beef Rump with Roasted Carrots & Savoy Walnut Slaw
Lean grass-fed beef rump served pink alongside sweet roasted carrots and a warm, nutty cabbage slaw.
"Beef Rump Heart is a working muscle with deep flavour and high iron content, fitting the 'Ethical Carnivore' tier. I've paired it with Savoy Cabbage (sweetened by February frosts) and roasted carrots for essential fibre. The walnut salsa adds texture and Omega-3s without relying on seed oils. This dish respects the season by utilising root vegetables and winter brassicas while keeping the calorie density low."
Ingredients
Protein
- 500g Beef Rump Steak — 2 steaks, fat trimmed
Fresh
- 300g Carrots — batons
- 400g Savoy Cabbage — shredded
- 10g Parsley — finely chopped
- 2cloves Garlic — minced
Pantry
- 30g Walnut Halves — roughly chopped
- 20ml Olive Oil
- 10ml Apple Cider Vinegar
Method
Preheat oven to 200°C. Toss carrot batons with 5ml olive oil, salt, and pepper on a baking tray.
Rub the steaks with 5ml olive oil and season heavily with salt and black pepper. Let them come to room temperature.
Toast the chopped walnuts in a dry pan for 2 minutes until fragrant, then set aside.
Roast carrots for 20-25 minutes until tender and caramelized.
Heat a heavy frying pan over high heat. Sear steaks for 2-3 minutes per side (for medium-rare). Remove and rest for at least 5 minutes.
While beef rests, reduce heat to medium. Add remaining 10ml oil and garlic to the pan (use beef fond). Add shredded cabbage and splash of water. Sauté for 4-5 minutes until wilted but still crunchy.
Stir the walnuts, parsley, and vinegar into the warm cabbage.
Slice the steak against the grain. Plate with the roasted carrots and a generous mound of the walnut-cabbage slaw.