If we had a penny for every time we'd seen a badly cooked steak we’d probably be millionaires. Or at least rich enough to treat ourselves to dinner at a top steakhouse! Yet follow these three tips and a great result is assured at home: i) Allow the steak to come to room temperature before you cook it ii) Get your frying pan super hot iii) Rest the steak for a few minutes before you eat. Enjoy!
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 conflict 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.
Rump Bistro Steak
Peri Peri Seasoning
Preheat your oven to 220°C. Take your steak out the fridge and let it come to room temperature. Roughly chop the new potatoes into 2cm chunks (no need to peel).
Place the potatoes, peri peri seasoning and a splash of olive oil on a baking tray and toss to coat. Ensure your potatoes are spread out evenly and pop on the top shelf of your oven.TIP: Shake the tray halfway, until crispy, 25 mins.
Place broccoli florets on another baking tray with a drizzle of oil, pinch of salt and grind of black pepper. Roast on the middle shelf of your oven until slightly crispy, 12-15 mins.
Season each steak with a pinch of salt. Add a splash of oil in a frying pan on a high heat. When very hot, carefully add the steaks. For a medium steak, cook 3 mins each side. TIP: If you like your steak well done, cook for two minutes longer on each side. Once cooked, remove from the pan and rest for a few mins.
Meanwhile, stir the Chipotle Ketchup into the pot of sour cream.
Slice the steak diagonally into 1cm strips. Serve your steak drizzled with the chipotle dressing alongside the broccoli and roasted new potatoes. Tuck in!