Mango-Jerk Rump Steak Sandwich
with Kiwi, Lime and Sweet Potato Sunshine Salad
- Barley
- Cereals containing gluten
- Wheat
- Celery
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
These chicken thighs are flavoured with Caribbean style jerk, bringing warming, fragrant flavour with paprika, cayenne, pimento and thyme to make sweetness, spice and heat deliciously collide together. Glaze with sticky mango chutney and serve with wedges and a vibrant salad for some Caribbean sunshine.
Ingredients
1 unit(s)
Sweet Potato
250 grams
Beef Rump Steak
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Kiwi
1 unit(s)
Lime
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
50 grams
Jerk Paste
40 grams
Mango Chutney
Not included in your delivery
2 tbsp
Mayonnaise
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) 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.
b) Chop the sweet potato into 1cm chunks (no need to peel).
c) Pop the sweet potato 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.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, trim the baby gem and separate the leaves. Reserve 2 leaves per person for the sandwich. Thinly slice the rest of the baby gem.
b) Peel the kiwi, then cut into 2cm chunks.
c) Cut the lime into wedges.
a) In a large bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts).
b) Season with salt and pepper. Set aside for now.
a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
b) 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.
c) Once cooked remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Halve the burger buns. Pop into the oven to warm through, 2-3 mins.
b) Once the steaks are cooked, add the jerk paste and mango chutney to the pan and turn to coat. Cook for another min. Season with salt and pepper.
c) Once everything's ready, add the sliced baby gem, kiwi and roasted sweet potato to the lime dressing and toss together.
a) When everything's ready, spread the mayo (see pantry for amount) over the bun bases.
b) Top the bases with the reserved baby gem leaves and jerk glazed steaks.
c) Spoon over any remaining mango jerk sauce from the pan, then sandwich shut with the bun lids.
d) Serve the sunshine salad alongside any remaining lime wedges for squeezing over.
