Rump Steak, Blistered Tomato Salsa and Spiced Chips
with Charred Corn, Greek Style Salad Cheese and Avocado Salad
The quantities provided above are averages only.
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
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
160 grams
Sweetcorn
125 grams
Baby Plum Tomatoes
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
20 grams
Butter for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 the Central American style spice mix, 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 top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once cooked, transfer to a medium bowl and wipe out the pan.
While the corn fries, halve the baby plum tomatoes. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all). Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set your dressing aside.
Return the (now empty) frying pan to high heat with a drizzle of oil. 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.
Once cooked, transfer to a 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.
Return the (now empty) frying pan to medium heat (no need to clean) with a drizzle of oil. Add the shallot to the pan and stir-fry until softened, 2-3 mins.
Add the tomatoes, garlic, butter and water for the sauce (see pantry for both amounts). Stir-fry, 3-4 mins.
Once the tomatoes have started to soften, squish them down with a spoon until they burst.
Remove from the heat, stir through half the coriander and season with salt and pepper.
Next, add the charred corn, avocado, baby gem and remaining coriander to the salad dressing. Crumble in the Greek style salad cheese and toss to coat everything evenly.
When everything's ready, transfer the steak to your serving plates, then spoon over the warm pico de gallo.
Serve with the chips and salad alongside.
Enjoy!
