21 Day Aged Rump Steak, Pesto & Parmigiano Salad
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21 Day Aged Rump Steak, Pesto & Parmigiano Salad

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

Allergens:
Milk
Sulphites

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 Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged Rump Steaks

350 grams

Salad Potatoes

20 grams

Parmigiano Reggiano

(Contains Milk)

125 grams

Baby Plum Tomatoes

15 grams

Pine Nuts

32 grams

Fresh Pesto

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

80 grams

Wild Rocket

Not included in your delivery

2 tbsp

Olive Oil

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Nutritional information

Energy (kJ)2409 kJ
Energy (kcal)576 kcal
Fat29.1 g
of which saturates7.7 g
Carbohydrate36 g
of which sugars8 g
Protein42.5 g
Salt0.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Bowl
Knife
Baking Tray
Small Frying Pan
Large Frying Pan

Instructions

1

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.

2

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.

3

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.

4

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.

5

a) Once the oil is hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.

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) When ready to serve, slice the steaks widthways into 1cm thick slices.

6

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

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!

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