Glazed Rump Steak and Soy Butter Potatoes
with Sriracha Mayo and Charred Spring Onion Salad
- Egg
- Mustard
- Soya
- Wheat
- Cereals containing gluten
Try something new with our Glazed Rump Steak and Soy Butter Potatoes. Spiced and glazed with ketjap manis, this steak is served with garlic, butter and soy dressed potatoes. This Asian inspired twist on steak night makes for flavoursome meal.
Ingredients
250 grams
Beef Rump Steak
350 grams
Salad Potatoes
1 unit(s)
Baby Cucumber
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
16 milliliter(s)
Sriracha Sauce
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Thai Style Spice Mix
20 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
50 grams
Baby Leaf Mix
Not included in your delivery
20 grams
Butter
Nutrition Values
Utensils
Instructions
Remove the steaks from your fridge to allow them to come up to room temperature.
Bring a large saucepan of water with ½ tsp salt to the boil on high heat.
Halve the salad potatoes (no need to peel).
When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.
While the potatoes cook, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. Peel and grate the garlic (or use a garlic press). Trim the spring onion.
In a large bowl, mix together the sriracha and mayo.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the spring onion to the pan and cook until slightly softened, 2-3 mins.
Once softened, remove from the pan and allow to cool, then chop the spring onion into 2cm long pieces.
Give the frying pan a quick wipe, then return to high heat with a drizzle of oil.
Season the steaks with salt and pepper, then sprinkle over the Thai style spice mix.
Once 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 the steaks are cooked, transfer to a board.
Drizzle the ketjap over both sides of the steak, 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.
Once the potatoes are cooked, drain in a colander.
Return to the (now empty) saucepan and add the garlic, soy and butter (see pantry for amount). Toss together and season with salt and pepper.
Add the baby leaves, cucumber and charred spring onion to the sriracha mayo and toss to coat.
Once the steak has rested, slice widthways into 1cm thick slices.
Share the spiced steak between your bowls.
Serve the soy-garlic potatoes and sriracha mayo salad alongside.
