Mediterranean Style Rump Steak and Roasted Veg Toss
with Greek Style Cheese and Creamy Pesto Drizzle
- Sulphites
- Nuts
- Cashew nuts
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Peanut
A flavoursome jumble of roasted butternut squash, chickpeas and red onion, our Mediterranean Style Rump Steak and Roasted Veg Toss is a taste of summer. Our Mediterranean style seasoning balances herbs like oregano with spices like cumin, along with plenty of onion and garlic to bring sun-kissed flavour to any dish.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Red Onion
1 carton(s)
Chickpeas
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
250 grams
Beef Rump Steak
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Halve and peel the red onion, then cut each half into roughly 3cm wedges.
Drain and rinse the chickpeas in a sieve.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper.
Sprinkle over half the Mediterranean style seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins.
Meanwhile, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your dressing aside.
In a small bowl, combine the pesto and mayo (see pantry for amount).
When the butternut has been in the oven for about 10 mins, add the chickpeas and onion wedges to the tray, drizzle with a little more oil and toss together with the butternut. Pop back in the oven for the remaining time.
Meanwhile, Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. Sprinkle over the remaining Mediterranean style seasoning.
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: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
When the veg and chickpeas are ready, remove from the oven and add to the dressing bowl.
Add the baby leaves and toss together.
Transfer the veg and chickpea toss to your serving bowls.
Thinly slice the steaks and lay it on top.
Drizzle over the pesto mayo and crumble on the Greek style cheese to finish.
Explore Similar Recipes
