Rump Steak & Cheesy Roasted Hispi Cabbage
with Spiced Chips and Balsamic Rocket Salad
- Milk
- Sulphites
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Bring a fresh flavour to your plates with hispi cabbage. Also known as sweetheart cabbage, charred hispi cabbage wedges are something of a staple in modern British restaurants, so we wanted to make our own version. Charred, roasted or grilled, bringing a lick of heat to the cabbage results in caramelised and tender layers.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Sweetheart Cabbage
250 grams
21 Day Aged British Rump Steaks
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Dried Rosemary
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the Mediterranean style seasoning and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake the chips on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the hispi cabbage, then cut lengthways into 4cm wedges.
Nestle the wedges cut side up in a small baking dish and drizzle with oil. Season with salt and pepper.
Roast on the top shelf until charred and tender, 25-30 mins.
Meanwhile, grate the Cheddar cheese.
When the cabbage has a couple mins of roasting time remaining, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, remove the pan from the heat and sprinkle over the remaining Mediterranean style seasoning and a knob of butter. Turn to coat in the spice.
Transfer the steaks to your 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.
Once the cabbage is cooked, drizzle over the creme fraiche and sprinkle over the cheese and dried rosemary. Return to the top shelf until golden and bubbling, 7-9 mins more.
When everything's ready, slice the steaks widthways.
Serve the steaks, cheesy cabbage and chips between your serving plates.
Add a handful of rocket leaves alongside and drizzle over the balsamic glaze to finish.
