Family Favourite Rump Steak and Cheesy Veg
For Adults: Add Pickled Onion, Soured Cream and Pumpkin Seeds
- Sulphites
- Milk
- Egg
- Milk
- May contain traces of allergens
This recipe is perfect for families, with extra ingredients to elevate it for parents. Indulgent and speedy, this tender butterflied chicken is served with roasted potatoes, beetroot and carrots. Parents can add pickled onion, soured cream and pumpkin seeds whilst the kids tuck in.
Ingredients
250 grams
21 Day Aged British Rump Steaks
450 grams
Potatoes
250 grams
Cooked Beetroot
1 unit(s)
Carrot
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic Clove
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Central American Style Spice Mix
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
15 grams
Pumpkin Seeds
Not included in your delivery
1 tsp
Sugar for the Pickle
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 wide wedges (no need to peel).
Pop the wedges 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.
Meanwhile, cut the beetroot into 2cm wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Halve, peel and slice one third of the red onion as thinly as you can.
Pop the sliced onion into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
Cut the remaining onion into roughly 3cm wedges.
When the potato wedges have 25 mins of roasting time remaining, add the carrot, onion wedges and beetroot to the same tray.
Drizzle over some oil, season with salt and pepper and toss together.
Return to the oven for the remaining roasting time.
Meanwhile, peel and grate the garlic (or use a garlic press).
When the potatoes and veg have 10 mins of roasting time remaining, sprinkle over the Italian style cheese, then return to the oven to melt, 10 mins.
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.
Add the garlic and Central American style spice mix in the last min. Turn to coat in the garlic and spices.
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.
When everything's ready, thinly the steaks widthways. Share the cheesy roasted veg and potatoes between your serving plates.
Top with the spiced steaks and drizzle over the soured cream.
Elevate me: Sprinkle the pumpkin seeds and the pickled onion over the adults' portions (and any kids' portions if they want them too!).
