Rump Steak and Chimichurri Sauce
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Rump Steak and Chimichurri Sauce

with Chips, Baby Gem, Avocado and Greek Style Cheese Salad

Allergens:
Milk

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 Time45 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

450 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

1 bunch(es)

Coriander

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lime

1 unit(s)

Garlic Clove

1 pinch

Chilli Flakes

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

1 unit(s)

Avocado

100 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar

2 tbsp

Olive Oil for the Chimichurri

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3375 kJ
Energy (kcal)807 kcal
Fat45.6 g
of which saturates15.6 g
Carbohydrate52.7 g
of which sugars8 g
Protein48.7 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Zester
•Garlic Press
•Small Bowl
•Large Bowl
•Large Frying Pan
•Aluminum Foil

Instructions

1

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, season with salt and pepper, sprinkle over the Central American spice, then toss to coat. Spread out in a single layer.

TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

In the meantime, roughly chop the coriander and parsley (stalks and all).

Zest and halve the lime.

Peel and grate the garlic (or use a garlic press).

In a small bowl, mix the coriander, parsley, garlic, chilli flakes, lime zest, half of the lime juice, sugar and olive oil for the chimichurri (see pantry for both amounts). 

Season with salt and pepper and set aside for later. 

3

In a large bowl, add the olive oil for the dressing (see pantry for both amounts), a pinch of sugar and the remaining lime juice. Season with salt and pepper.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the baby plum tomatoes.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Toss the tomatoes and avocado into the dressing.

4

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 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. 

5

Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. 

IMPORTANT: The steak is safe to eat when browned on the outside.

Meanwhile, crumble your Greek style salad cheese into the bowl with the dressing, then toss your baby gem through.

Once your steaks are ready, thinly slice widthways. 

6

Share the steaks between your serving plates.

Serve with your salad and chips alongside. 

Spoon the chimichurri over the steaks.

Enjoy!