Miso Rump Steak and Teriyaki Chicken
with Sesame Cucumber Slaw and Grilled Pak Choi
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
The quantities provided above are averages only.
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.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
20 grams
Unsalted Butter
(Contains: Milk)
4 unit(s)
British Chicken Thighs
50 grams
Teriyaki Sauce
(Contains: Soya)
1 unit(s)
Spring Onion
1 unit(s)
Cucumber
(May contain traces of: Celery)
15 milliliter(s)
Rice Vinegar
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
120 grams
Coleslaw Mix
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
1 unit(s)
Pak Choi
15 grams
Miso Paste
(Contains: Soya)
Utensils
Cooking Instructions and Tips
Remove the steaks from the fridge to come up to room temperature before cooking. Remove the butter from the fridge so it can soften. Preheat your oven to 220°C/200°C fan/gas mark 7.
In a medium bowl, coat the chicken thighs in the teriyaki sauce and set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Trim the spring onion and thinly slice at an angle. Trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, mix together the rice vinegar and the sesame oil. Season with salt and pepper. Add the cucumber, coleslaw mix, spring onion and half the sesame seeds to the bowl and leave to marinate.
Place the chicken thighs on a lined baking tray. Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Alternatively, cook on the BBQ if you’d prefer.
When the chicken has 10 mins remaining, halve the pak choi lengthways. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the pak choi, cut-side down. Season with salt and pepper. Cook for 2 mins, then turn over and cook for another 2 mins on the other side. Add a splash of water and cover with a lid. Leave to steam for another 3 mins.
Remove from the pan from the heat and cover to keep warm. Set aside the pan for later, no need to clean.
Season the steaks on both sides with salt and pepper. Reheat the pan used for the pak choi on high heat with a drizzle of oil. Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once very hot, brown each side of the steaks for medium-rare: 1 min 15 secs / medium: 1 min 45 secs / well done: 2 mins, then transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
Alternatively, cook on the BBQ if you’d prefer.
Meanwhile, once the butter has softened slightly, add it to a bowl and use a fork to mash it together with the miso paste.
Completely coat the cooked steaks in the miso butter. Cover in foil and leave to rest for 5 mins.
Once rested, slice the steak widthways into 1cm thick slices.
Share the teriyaki chicken, miso rump steak and pak choi between your serving dishes.
Sprinkle the remaining sesame seeds and any leftover dressing over the pak choi.
Serve the sesame cucumber slaw alongside.
