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21 Day Aged Rump Steak and Caesar Style Salad

21 Day Aged Rump Steak and Caesar Style Salad

with Buttery Garlic and Lemon Potatoes
Mimi Morley
Mimi MorleyUpdated on May 08, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
526 kcal
Protein
: 
36.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Milk
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 grams

Beef Rump Steak

350 grams

Salad Potatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Baby Cucumber

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

50 grams

Aioli

(Contains: Egg, Mustard)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

10 grams

Wholegrain Mustard

(Contains: Mustard)

Not included in your delivery

1 tbsp

Water for the Dressing

½ tbsp

Honey

Energy (kJ)2199 kJ
Energy (kcal)526 kcal
Fat24.1 g
of which saturates5.5 g
Carbohydrate42.8 g
of which sugars8.1 g
Dietary Fibre6 g
Protein36.7 g
Salt1.3 g
Potassium987.4 mg
Calcium35.7 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Saucepan
•Zester
•Garlic Press
•Medium Bowl
•Lid
•Aluminum Foil
•Large Frying Pan

Instructions

Cook the Potatoes
1

a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes. Remove the steaks from your fridge to allow them to come up to room temperature.

b) Halve the salad potatoes (no need to peel).

c) When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins. Once cooked, drain in a colander.

Finish the Prep
2

a) Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. 

c) Peel and grate the garlic (or use a garlic press).

d) Zest and halve the lemon.

Make the Dressing
3

a) In a medium bowl, combine the aioli, lemon juice, half the hard Italian style cheese and half the mustard.

b) Add the water for the dressing and honey (see pantry for both amounts).

c) Season with salt and pepper, then mix together.

Toss Together
4

a) Once the potatoes are drained, pop them back in the pan and add a knob of butter (if you have any), the lemon zest and garlic.

b) Season with salt and pepper and mix together, cover with a lid and set aside.

Fry your Steak
5

a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 4 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

c) Once 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.

Finish and Serve
6

a) Add the lettuce and cucumber to your bowl of Caesar dressing and toss to coat.

b) Serve the steak with the buttery garlic potatoes and Caesar salad alongside. Sprinkle the remaining cheese over the salad.

c) Add a dollop of your remaining mustard alongside the steak.

Meal right image

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