21 Day Aged Rump Steak and Chipotle Butter
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21 Day Aged Rump Steak and Chipotle Butter

with Cheesy Spiced Chips and Avocado Salad

Tags:
High Protein
Allergens:
Sulphites
Milk
Egg

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.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged Rump Steaks

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Avocado

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

20 grams

Chipotle Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

Not included in your delivery

30 grams

Butter

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3075 kJ
Energy (kcal)735 kcal
Fat41 g
of which saturates16 g
Carbohydrate50.8 g
of which sugars5.4 g
Protein43.3 g
Salt1.19 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Bowl
Fork
Small Bowl
Large Frying Pan
Aluminum Foil

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and butter (see pantry for amount) 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, sprinkle over the roasted spice & herb blend, season with salt and pepper, 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.

2

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together. 

Add the avocado chunks to the dressing bowl and set aside for now. 

3

Once the butter has softened slightly, pop into a small bowl and add the chipotle paste.

Use a fork to mash the paste into the butter, then keep to one side.

4

About 8 mins before the potatoes are ready, sprinkle the cheese over them, toss together then pop back into the oven for the remaining time. 

Then, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

5

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.

Once the steaks are 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.

6

While the steaks are resting, add the baby leaves to the avocado and dressing bowl, toss together. 

Thinly slice the steaks and transfer them to your plates. Spread the chipotle butter over them, allowing it to melt. 

Serve with the cheesy spiced chips and salad on the side.

Enjoy!

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