Glazed Peri Peri Rump Steak and Spiced Potatoes
with Garlic Peas and Samphire
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Give weeknight dinners a spicy kick with our Glazed Peri Peri Basa and Spiced Potatoes. The main flavour here comes from peri peri, which contains smoked paprika, ancho chilli powder, ground cumin and oregano, for a smoky, spicy and slightly sweet kick.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
2 unit(s)
Garlic Clove
120 grams
Peas
250 grams
21 Day Aged British Rump Steaks
40 grams
Samphire
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
3 tbsp
Mayonnaise
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 sprinkle over half the peri peri seasoning.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim and cut the green beans into thirds.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the green beans and stir-fry for 2-3 mins. Add the garlic and fry for 1 min more.
Add the samphire and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins. Season with pepper (don't add salt - the samphire is salty enough).
Once cooked, pop the veg in a small bowl, cover to keep warm and set aside until ready to serve.
Return the (now empty) frying pan on high heat with a drizzle of oil. 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 remaining peri peri seasoning and turn to coat, 1 min.
Once cooked, remove from the heat and drizzle over the red pepper chilli jelly. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Transfer the glazed steaks between your serving plates.
Serve the spiced potatoes and veg alongside.
Add a dollop of mayonnaise (see pantry) for dipping.
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