21 Day Aged Rump Steak, Pesto & Parmigiano Salad
Serves 2 | with Parmigiano Potatoes, Roasted Baby Tomatoes and Pine Nuts
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
350 grams
Salad Potatoes
20 grams
Parmigiano Reggiano
(Contains Milk)
125 grams
Baby Plum Tomatoes
15 grams
Pine Nuts
32 grams
Pesto
(Contains Milk)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
80 grams
Wild Rocket
Not included in your delivery
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
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.
a) Pop the Parmigiano potatoes 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.
a) Meanwhile, halve 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.
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, transfer to a small bowl and set aside, then return the pan to high heat with a drizzle of oil.
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. IMPORTANT: Wash your hands and equipment after handling raw meat. It's 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).
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.
Enjoy!
