Family Favourite Thyme Crusted Rump Steak
with Roasted Veg and Chilli Glaze
Herby steak, roasted veg and a sticky red pepper chilli glaze creates a wholesome and vibrant dinner that's perfect for midweek. That's what makes this recipe one of our favourites, and it's sure to be a favourite at your table too.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 sachet(s)
Dried Thyme
250 grams
21 Day Aged British Rump Steaks
10 grams
Chicken Stock Paste
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
50 milliliter(s)
Water for the Glaze
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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 middle shelf until golden, 30-40 mins. Turn halfway through.
While the wedges cook, halve and peel the red onion, then cut each half into 3 wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Pop the veg onto a baking tray. Drizzle with oil, sprinkle over half the thyme and season with salt and pepper. Toss to coat.
Roast on the top shelf of your oven until softened, 25-30 mins. Turn halfway through.
When the veg 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 and sprinkle over the remaining thyme.
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.
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.
While everything's in the oven, return the (now empty) frying pan to medium heat (no need to clean).
Add the water for the glaze (see pantry for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.
Add the red pepper chilli jelly and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.
When everything's ready, cut the steaks into 2cm thick slices.
Add the roasted veg to the tray of wedges and gently toss together. Transfer to your plates and arrange the sliced steaks on top.
Reheat the chilli glaze if needed, adding a splash of water if it needs loosening a little, then spoon over the steaks to finish.
Serve with a dollop of mayonnaise (see pantry for amount) for dipping.
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