21 Day Aged Rump Steak and Peri Peri Potatoes

Meanwhile, cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

When the potatoes have been roasting for 10 mins, add the beetroot and pepper to the tray and toss together with a drizzle of oil, salt and pepper. Return to the oven for the remaining time, 20-25 mins.

Meanwhile, in a small bowl, mix together the mayo and mustard. Set aside for now.

When the veg has 10 mins remaining, sprinkle over half the peri peri seasoning, toss together and return to the oven.

Meanwhile, 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. 

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Sprinkle the remaining peri peri over the steak for the last min of frying and turn to coat.

Once cooked, transfer the steak 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.

Once the veg is roasted, drizzle over the balsamic glaze and toss together.

Slice the steaks widthways into 1cm thick slices.