Mango Chutney Glazed Spiced Rump Steak
with Cumin Bulgur Wheat, Roasted Carrots and Parsnips
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- May contain traces of allergens
- Rye
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
Our Mango Chutney Glazed Spiced Rump Steak is sure to be a new family favourite. Tender steak is flavoured with North Indian style spice mix and glazed with mango chutney. Paired with cumin-spiced bulgur wheat and roasted carrots and parsnips, this is a wholesome as well as healthy meal.
Ingredients
250 grams
21 Day Aged British Rump Steaks
1 unit(s)
Parsnip
1 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Carrot
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
White Cumin Seeds
(May be present: Mustard)
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Wheat, Cereals containing gluten May be present: Rye, Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
Not included in your delivery
240 milliliter(s)
Water for the Bulgur
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.
Trim the parsnip and carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the parsnip and carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, put the North Indian style spice mix in a large bowl and add a drizzle of oil. Season with salt and pepper.
Add the steaks to the bowl and use your hands to coat the steaks in the spice. IMPORTANT: Wash your hands and equipment after handling raw meat.
Halve, peel and thinly slice the shallot.
While the veg roasts, heat a drizzle of oil in a saucepan on medium-high heat and add a knob of butter too (if you have some).
Add the shallot and cook until really soft, 6-8 mins. Stir regularly.
Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).
Add the garlic and cumin seeds to the shallot and fry until fragrant, 1 min.
Pour the water for the bulgur wheat (see pantry for amount) into the shallot pan, stir in the chicken stock paste and bring to the boil.
Stir the bulgur wheat into the shallot, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Once cooked, stir three quarters of the parsley into the bulgur wheat and season to taste with salt and pepper.
While the bulgur cooks, heat a drizzle of oil in a large frying pan on high heat. 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 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: The steak is safe to eat when browned on the outside.
Once the steak is cooked, slice into 2cm thick slices.
Spoon the bulgur wheat into bowls and top with the carrots, parsnips and sliced steak.
Spoon over any remaining chicken juices. Drizzle over the yoghurt and mango chutney.
Sprinkle over the remaining parsley to finish.
Explore Similar Recipes
