Italian Style Lemon and Garlic Butter Rump Steak
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Italian Style Lemon and Garlic Butter Rump Steak

with Truffle Parmesan Chips and Caprese Style Salad


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

2 unit(s)

21 Day Aged Rump Steaks

30 grams

Unsalted Butter

(Contains Milk)

450 grams


2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 ball(s)


(Contains Milk)

1 bunch(es)


1 unit(s)


20 grams

Parmigiano Reggiano

(Contains Milk)

1 sachet(s)

Truffle Zest

50 grams

Baby Leaf Mix

64 grams


(Contains Egg, Mustard)

Not included in your delivery

1 tsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3335 kJ
Energy (kcal)797 kcal
Fat42.5 g
of which saturates19.7 g
Carbohydrate57.8 g
of which sugars9.6 g
Protein51.5 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Large Bowl
Small Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and butter from your fridge to allow them to come up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Quarter the baby plum tomatoes. Drain and chop the mozzarella into 2cm chunks.

Finely chop the chives (use scissors if easier). Zest and cut the lemon into wedges.


In a large bowl, combine a good squeeze of lemon juice, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.


Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

While the steak fries, pop the softened butter into a small bowl and add the mashed garlic, lemon zest and half the chives. Use a fork to mash the garlic into the butter. Season with salt and pepper.

When the chips have 5 mins remaining, sprinkle over the parmesan and return to the oven to melt, 5 mins.


Once the steak is cooked, transfer to a board, spread over the flavoured butter, 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 is ready, toss the tomatoes, baby leaves and mozzarella through the lemon dressing.

Sprinkle the truffle zest over the chips.


Share the buttery rump steaks between your plates.

Serve the caprese style salad and truffle parmesan chips alongside.

Sprinkle the remaining chives over the chips and serve with the mayo for dipping.


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