Beef Rump Steak and Provençal Style Radish Salad
with Roasted Potatoes, Chive Mayo, Greek Style Cheese and Lemon Dressing
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with radishes. Crunchy and slightly spicy in flavour, radishes are often enjoyed in salads or roasted. The main part that's eaten is their roots, which can be pink, purple or white in colour, but the whole plant is edible.
Ingredients
250 grams
Beef Rump Steak
450 grams
Potatoes
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
100 grams
Radishes
1 unit(s)
Baby Cucumber
1 unit(s)
Lemon
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 bunch(es)
Chives
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
1 tbsp
Honey
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 into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over half the Mediterranean style seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes cook, trim and halve the radishes. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. Cut the lemon into wedges.
In a large bowl, mix a good squeeze of lemon juice and sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the radish and cucumber to the lemon dressing and toss together.
Cut the Greek style salad cheese into 1cm cubes. Finely chop the chives (use scissors if easier).
In a small bowl, mix half the chives and mayo (see pantry for amount).
Meanwhile, when the potatoes have around 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. 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.
In the last min of cooking, sprinkle over the remaining Mediterranean style seasoning and turn to coat.
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.
Just before everything's ready, add the cheese and remaining chives to the radish salad and toss together.
When everything's ready, slice the steak widthways into 2cm slices.
Share the steak between your serving plates. Drizzle over the honey (see pantry for amount).
Serve the Provençal style radish salad and spiced roast potatoes alongside with the chive mayo for dipping.
