21 Day Aged Rump Steak and Oregano Roast Potatoes
with Garden Salad, Pickled Onion and Aioli
- Sulphites
- Egg
- Mustard
Try something new with our 21 Day Aged Rump Steak and Oregano Roast Potatoes. With herby, crispy potatoes, a fresh salad and garlicky aioli, this dish is a little taste of a bistro at home.
Ingredients
250 grams
Beef Rump Steak
450 grams
Potatoes
1 sachet(s)
Dried Oregano
½ unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Cucumber
125 grams
Baby Plum Tomatoes
50 grams
Baby Leaf Mix
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
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.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried oregano, 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, halve, peel and slice the red onion as thinly as you can.
Pop the onion into a large bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
Next, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Halve the baby plum tomatoes.
When the potatoes have 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
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. 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 the steaks are cooked, transfer 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.
Add the baby leaves, cucumber, tomatoes and olive oil for the dressing (see pantry for amount) to the pickled onion and toss together.
Slice the steak widthways into 1cm thick slices.
Share the steak between your serving plates.
Serve the garden salad and oregano potatoes alongside.
Finish by dolloping on the aioli.
