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21 Day Aged Mexican Style Rump Steak & Chimichurri
21 Day Aged Mexican Style Rump Steak & Chimichurri

21 Day Aged Mexican Style Rump Steak & Chimichurri

with Chips, Zesty Charred Corn Slaw and Greek Style Cheese

Recipe Development Team
Recipe Development TeamPublished on May 13, 2025

Indulge in our 21 Day Aged Mexican Style Rump Steak & Chimichurri for a truly special dinner. With an extra large serving of rump steak, this recipe is perfect for treating yourself and loved ones any day of the week.

Tags:
High Protein
Allergens:
Egg
Mustard
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

450 grams

Potatoes

1 sachet(s)

Mexican Style Spice Mix

160 grams

Sweetcorn

1 unit(s)

Lime

1 bunch(es)

Coriander

1 bunch(es)

Flat Leaf Parsley

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

20 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Chimichurri

Nutritional information

Energy (kJ)3347 kJ
Energy (kcal)800 kcal
Fat39.6 g
of which saturates14 g
Carbohydrate59.5 g
of which sugars10.1 g
Dietary Fibre9.8 g
Protein44.4 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Pan
Sieve
Zester
Aluminum Foil

Cooking Instructions and Tips

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Mexican style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Get Charring
2

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer your corn to a medium bowl and wipe out the pan.

Make your Chimichurri
3

While your corn chars, zest and cut the lime into wedges. Roughly chop the coriander and parsley (stalks and all).

Put your chopped herbs in a small bowl. Add a pinch of lime zest and the juice of half the lime, then stir through the olive oil for the chimichurri (see pantry for amount). 

Season with salt and pepper, then set your chimichurri aside.

Fry your Steaks
4

Return the (now empty) frying pan with a drizzle of oil in to a high heat.

Season the steaks with salt and pepper and sprinkle over the remaining Mexican style spice mix. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Finishing Touches
5

Once the steak is cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Meanwhile, stir the coleslaw mix, a pinch of lime zest, a squeeze of lime juice and the mayonnaise through the sweetcorn. Taste and season with salt and pepper if needed.

Just before you're ready to serve, toss the baby leaves through the slaw

Serve Up
6

Slice your steaks widthways and transfer to your plates. Spoon the chimichurri over your steaks.

Serve with your chips, charred corn slaw and any remaining lime wedges alongside.

Crumble over your Greek style salad cheese to finish.

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