Rump Steak and Passion Fruit Hot Sauce
with Spring Onion Bulgur, Charred Courgette and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
Sharp, sweet and aromatic, passion fruit pairs wonderfully with the heat of hot sauce to create a delicious sauce for the steak in this recipe. Serve atop of bulgur, with charred courgette on the side, and this balanced dish packs in flavour.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Spring Onion
1 unit(s)
Courgette
(May be present: Celery)
2 unit(s)
Garlic Clove
1 unit(s)
Passion Fruit
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye)
250 grams
21 Day Aged British Rump Steaks
1 sachet(s)
Roasted Spice and Herb Blend
30 grams
Hot Sauce
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Remove the steaks from your fridge to allow them to come up to room temperature.
Halve, peel and thinly slice the red onion. Trim and thinly slice the spring onion.
Trim the courgette and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Halve the passion fruit.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
Once cooked, stir in the garlic and cook for 1 min.
Pour the water for the bulgur (see pantry for amount) into the onion pan, stir in the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, season the steaks with salt and pepper and sprinkle over the roasted spice and herb blend. Drizzle with oil and rub to coat.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, season with salt and pepper, then transfer to a bowl. Cover and set aside.
Pop your frying pan back on high heat (no need to clean) with a drizzle of oil.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Meanwhile, using a small spoon, scoop the pulp and seeds of the passion fruit into a small bowl.
Add the hot sauce and half the honey (see pantry for amount) to the bowl and mix together. Set aside.
Once the steaks are cooked, remove the pan from the heat and add the remaining honey (see pantry for amount).
Turn to coat in the honey, then transfer to a board 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.
Fluff up the bulgur with a fork and stir through the spring onion. Share between your serving bowls and top with the courgette on one side.
Slice up the steaks and pop it on the other side of the bulgur.
Spoon over the passion fruit salsa and crumble over the Greek style salad cheese.
