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Beef Rump Steak and Chimichurri Sauce
Beef Rump Steak and Chimichurri Sauce

Beef Rump Steak and Chimichurri Sauce

with a Charred Tenderstem® and Tomato Salad

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Originating in South America where they really know how to grill meat, chimichurri is a vibrant green herb sauce that pairs perfectly with tender slices of steak. The meat’s really the star of this dish, so we keep it simple by pairing it with an elegant cheese, tomato and broccoli salad.

Tags:
Keto
•Lower Carb
•High Protein
Allergens:
Milk

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.

Total20 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

80 grams

Tenderstem® Broccoli

½ unit(s)

Lime

1 bunch(es)

Coriander

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove**

1 pinch

Chilli Flakes

125 grams

Baby Plum Tomatoes

20 grams

Wild Rocket

100 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

¼ tsp

Salt for the Dressing

3 tbsp

Olive Oil for the Dressing

2 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)543 kcal
Energy (kJ)2272 kJ
Fat38.3 g
of which saturates13.6 g
Carbohydrate6.7 g
of which sugars3.7 g
Dietary Fibre2.9 g
Protein43.6 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Food Processor
•Grater
•Small Bowl
•Large Frying Pan
•Pan

Instructions

Prep
1

Remove the steaks from the fridge to bring up to room temperature before cooking.

Halve any thick broccoli stems lengthways. Peel the garlic.

Juice the lime (see ingredients for amount).

Make the Chimichurri
2

Next, make the chimichurri sauce. If you don’t have a food processor, finely chop the coriander and parsley (stalks and all). Grate the garlic (or use a garlic press).

In a small bowl, combine the herbs, garlic, chilli flakes and lime juice with the salt and olive oil for the dressing (see pantry for both). Mix well with a fork, then set aside for serving.

If you have a food processor, whizz the same ingredients together until you have a paste.

Cook the Steaks
3

Heat a large frying pan on high heat with a drizzle of oil. Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, brown each side of the steaks for medium-rare: 1 min 15 secs / medium: 1 min 45 secs / well done: 2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned. 

Rest the Steaks
4

Transfer the steaks to a plate to rest, covering with a plate or foil to keep warm.

Cook the Tenderstem® and Tomatoes
5

Whilst the steaks rest, return the frying pan to medium-high heat with a drizzle of oil (no need to clean).

Add the Tenderstem® broccoli and fry for 5 mins, turning occasionally, then add in the baby plum tomatoes. Cook until the tomatoes start to burst and the broccoli chars, 2-3 mins.Season with salt and pepper.

Once rested, slice the steaks widthways into 1cm thick slices.

Serve
6

When ready, fan your steak slices out on your plates.

Serve the rocket alongside and top with the charred Tenderstem® and baby plum tomatoes.

Crumble the Greek style salad cheese over the veg and salad and drizzle the chimichurri sauce over your steak.

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