21 Day Aged Rump Steak and Pesto Sauce

Name: 21 Day Aged Rump Steak and Pesto Sauce with Parmesan Smashed Potatoes and Burrata & Tomato Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) 21 Day Aged British Rump Steaks; 350 grams Salad Potatoes; 1 sachet(s) Mixed Herbs; 125 grams Baby Plum Tomatoes; 32 grams Pesto; 20 grams Parmigiano Reggiano; 20 grams Wild Rocket; 125 grams Burrata; 12 milliliter(s) Balsamic Glaze

with Parmesan Smashed Potatoes and Burrata & Tomato Salad

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Indulge in our 21 Day Aged Rump Steak and Pesto Sauce for a truly special dinner. With an extra large serving of rump steak, this recipe is perfect for treating yourself and loved ones any day of the week.

Tags:

High Protein

•Carb Smart

Allergens:

Milk

•Sulphites

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

350 grams

Salad Potatoes

1 sachet(s)

Mixed Herbs

125 grams

Baby Plum Tomatoes

32 grams

Pesto

(Contains: Milk)

20 grams

Parmigiano Reggiano

(Contains: Milk)

20 grams

Wild Rocket

125 grams

Burrata

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kJ)3007 kJ

Energy (kcal)719 kcal

Fat45.2 g

of which saturates21.4 g

Carbohydrate35.8 g

of which sugars8.5 g

Dietary Fibre4.5 g

Protein47.5 g

Salt1.2 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small Bowl

•Large Frying Pan

•Aluminum Foil

Instructions

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.

Halve the salad potatoes widthways (halve any large ones again) and put them onto a baking tray.

Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, halve the baby plum tomatoes and pop them into a large bowl.

Drizzle over some olive oil, season with salt and pepper, then mix together. Set aside for now.

Pop the pesto into another small bowl. Loosen with a little olive oil until you get a nice drizzling consistency.

Once the potatoes have been cooking for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half.

Sprinkle over the Parmigiano Reggiano, drizzle with more oil, then return to the top shelf until crispy and golden, 10-15 mins.

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 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

When ready to serve, add the rocket to the bowl of tomatoes and toss together.

Drain the burrata, then carefully halve it.