21 Day Aged Rump Steak and Warm Tomato Salsa
with Peri Peri Chips and Spicy Peas
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
This luxurious 21 Day Aged Rump Steak and Warm Tomato Salsa is inspired by Portuguese flavours - an homage to one of our favourite takeaways. Peri peri brings warming heat to the chips, whilst peas bring a hint of freshness to complement the tender steak.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
250 grams
Beef Rump Steak
2 unit(s)
Intense™ Tomato
½ unit(s)
Lime
1 bunch(es)
Coriander
3 unit(s)
Garlic Clove
120 grams
Peas
1 sachet(s)
Chilli Flakes
Not included in your delivery
30 grams
Butter
2 tbsp
Mayonnaise
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 potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the peri peri seasoning, 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, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, cut the tomatoes into 2cm chunks.
Zest and cut the lime into wedges (see ingredients for amount). Finely chop the coriander (stalks and all).
Peel and grate the garlic (or use a garlic press).
When the chips have 10 mins remaining, heat half the butter (see pantry for amount) in a large frying pan on medium-high heat.
Once melted, add the peas and stir-fry for 2-3 mins.
Stir in the chilli flakes (add less if you'd prefer things milder) and half the garlic. Cook until fragrant, 1 min, then remove from the heat. Transfer to a medium bowl and lightly mash with the back of a fork. Cover to keep warm.
Wipe out the pan.
Return the (now empty) frying pan to high heat with a drizzle of oil. Season the steaks with salt and pepper.
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. Add the remaining butter to the pan. Baste the steaks by gently spooning over the melted butter.
Once cooked, transfer 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.
Return the (now empty) frying pan to medium heat (no need to clean).
Add the tomato and cook until just warmed through, 1-2 mins.
Stir in the remaining garlic and a pinch of lime zest. Cook until fragrant, 30 secs. Season with salt and pepper. Squeeze in the lime juice.
Remove from the heat and stir through half the coriander.
When ready to serve, slice the steaks widthways into 1cm slices and share between your plates.
Serve the peri peri chips and spicy peas alongside. Spoon the tomato salsa over the steaks. Finish with a sprinkling of the remaining coriander.
Add a dollop of mayo (see pantry for amount) on the side for dipping.
