Curried Rump Steak and Roast Potatoes
with Garlicky Green Beans and Mint Raita
- Milk
Designed by our chefs for a balanced lifestyle, this Curried Rump Steak and Roast Potatoes hits the spot. Inspired by Indian flavours, the curried steak is served with a cooling cucumber raita and mango chutney.
Ingredients
450 grams
Potatoes
250 grams
21 Day Aged Beef Rump Steaks
1 sachet(s)
Curry Powder Mix
1 bunch(es)
Mint
1 unit(s)
Baby Cucumber
160 grams
Green Beans
2 unit(s)
Garlic Clove
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
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 them onto a large baking tray. Drizzle with oil, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes roast, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Trim the green beans. Peel and grate the garlic (or use a garlic press).
In a small bowl, mix the yoghurt with the cucumber and mint. Season with salt and pepper, then set your raita aside.
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.
In the last min of cooking, sprinkle over the curry powder and turn to coat.
Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins while you cook the beans. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Wipe out your (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min more.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.
When everything's ready, thinly slice the steaks widthways.
Serve your curried steaks on plates with the green beans, potatoes and mint raita alongside. Drizzle the mango chuntey over the steaks to finish.
