21 Day Aged Rump Steak and Peri Peri Potatoes
with Roasted Beetroot, Pepper, Balsamic Glaze and Mustard Mayo
- Egg
- Mustard
- Sulphites
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Try something new with our 21 Day Aged Rump Steak and Peri Peri Potatoes. Tender beef, richly spiced with warming peri peri, is served with smoky spiced potatoes and beetroot for a hearty and flavoursome meal.
Ingredients
250 grams
21 Day Aged British Rump Steaks
1 unit(s)
Baking Potato
1 unit(s)
Sweet Potato
250 grams
Cooked Beetroot
1 unit(s)
Bell Pepper
64 grams
Mayonnaise
(Contains: Egg, Mustard)
5 grams
Wholegrain Mustard
(Contains: Mustard)
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
12 grams
Balsamic Glaze
(Contains: Sulphites)
Nutrition Values
Utensils
Cooking Steps
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 white potato and sweet potato into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, 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, 25-35 mins. Turn halfway through.
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.
Share the roasted veg medley between your serving plates. Top with the steak slices.
Finish by dolloping on the mustard mayo.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peri peri seasoning and balsamic glaze create a bold, well-rounded dish; some found the combination of beetroot, pepper, balsamic, and peri peri a little acidic together.
- Ease of prep: Straightforward to follow, though keeping the beetroot separate until serving can help the potatoes and sweet potatoes crisp up properly in the oven.
- Suggestions: Consider adding a handful of spinach or rocket on the side to round out the plate. If the dish tastes too sharp, try using the peri peri on either the steak or the vegetables, rather than both.
- Next-day meals: Some felt the steak portion was on the small side, so adding a leafy green or extra vegetable can help make the meal more filling.
