21 Day Aged Rump Steak and Crispy Parmesan Gnocchi
with Spiced Chorizo Salsa and Tenderstem®
Our 21 Day Aged Rump Steak and Crispy Parmesan Gnocchi is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
125 grams
Baby Plum Tomatoes
150 grams
Tenderstem Broccoli
60 grams
Diced Chorizo
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
15 grams
Honey
20 grams
Unsalted Butter
(Contains: Milk)
300 grams
Gnocchi
(Contains: Cereals containing gluten)
20 grams
Parmigiano Reggiano
(Contains: Milk)
Not included in your delivery
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the steaks from your fridge to allow them to come up to room temperature.
c) Halve the baby plum tomatoes.
a) Halve any thick broccoli stems lengthways and pop onto a large baking tray.
b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
b) Stir in the Central American style spice mix and tomatoes. Fry until they start to soften, 2-3 mins.
c) Remove from the heat, then stir in the honey, water for the sauce (see pantry for amount) and half the butter. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
d) Transfer the salsa to a bowl and cover to keep warm. Keep the pan for the steak (no need to clean - it'll help flavour the steak).
a) Heat a drizzle of oil in another large frying pan on medium-high heat. Once hot, add the gnocchi. Fry, turning regularly, until lightly golden and crispy, 5-6 mins.
b) While the gnocchi fries, pop the (now empty) salsa pan back on high heat with a drizzle of oil.
c) 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.
a) 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.
b) Once cooked, transfer to a board, cover with foil and allow to rest until ready to serve. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Once the gnocchi is ready, stir in the Parmigiano Reggiano and remaining butter.
b) Fry for another 30 secs, then remove from the heat. Season with salt and pepper.
c) Transfer the steaks to your plates and spoon over the chorizo salsa.
d) Serve the crispy gnocchi and broccoli alongside.
Enjoy!
