21 Day Aged Rump Steak, Pesto & Parmigiano Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
21 Day Aged Rump Steak, Pesto & Parmigiano Salad

21 Day Aged Rump Steak, Pesto & Parmigiano Salad

Serves 2 | with Parmigiano Potatoes, Roasted Baby Tomatoes and Pine Nuts

Come rain or shine, it's time for a great British BBQ! Our summery dishes such as this 21 Day Aged Rump Steak, Pesto & Parmigiano Salad are designed with full-on flavour in mind. Whether you enjoy it al fresco or bring some sunshine indoors, this salad is perfect for BBQ season.


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 Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged British Rump Steaks

350 grams

Salad Potatoes

20 grams

Parmigiano Reggiano

(Contains Milk)

125 grams

Baby Plum Tomatoes

15 grams

Pine Nuts

32 grams


(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

80 grams

Wild Rocket

Not included in your delivery

2 tbsp

Olive Oil


Nutritional information

Energy (kJ)2410 kJ
Energy (kcal)576 kcal
Fat28.7 g
of which saturates7.8 g
Carbohydrate36.6 g
of which sugars8 g
Protein43.7 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan


Prep Time

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the steaks from your fridge to allow them to come up to room temperature. Season the steaks with salt and pepper.

c) Chop the salad potatoes into 2cm chunks (no need to peel).

d) In a medium bowl, combine the potatoes, Parmigiano Reggiano and one third of the olive oil (see pantry for amount). Season with salt and pepper and toss to coat.

Roast the Parmigiano Potatoes

a) Pop the Parmigiano potato onto a large, lined baking tray.

b) 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.

c) When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Roast the Tomatoes

a) Meanwhile, half the tomatoes. 

b) When the potatoes have been in the oven for 15-20 mins, remove the tray from the oven and add the tomatoes.

c) Return to the oven for the remaining roasting time, 10-15 mins, until the tomatoes are softened.

Nice and Toasty

a) While everything roasts, heat a small frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

b) Once toasted, set aside and return the pan to high heat with a drizzle of oil.

Fry the Steaks

a) Once the oil is 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. Once cooked, transfer to a board, 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.

b) Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

c) While the steaks rest, combine in a small bowl the pesto and remaining olive oil (see pantry for amount).

Finish and Serve

a) Once rested, slice the steaks widthways into 1cm thick slices.

b) In a large bowl, combine the balsamic glaze and half the pesto olive oil. Add the rocket and roasted potatoes, then toss to coat in the dressing. Divide the dressed salad between 2 serving bowls.

c) Scatter over the roasted tomatoes, then arrange the sliced steak on top.

d) Drizzle over the remaining pesto olive oil and sprinkle over the toasted pine nuts to finish.


Meal right image

Explore Similar Recipes

Meal left image