Rump Steak Piccata in Buttery Garlic Sauce
with Roasted Potatoes, Baby Plum Tomatoes and Broccoli
- Sulphites
A take on a Italian-American dish, steak piccata turns rump steaks into a showstopping dinner with a zingy lemon butter sauce.
Ingredients
450 grams
Potatoes
1 unit(s)
Broccoli
125 grams
Baby Plum Tomatoes
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove
250 grams
21 Day Aged British Rump Steaks
1 sachet(s)
Garlic & Herb Seasoning
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
Not included in your delivery
100 milliliter(s)
Water for the Sauce
30 grams
Butter
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 into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. 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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.
Pop the broccoli and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then set aside.
Halve, peel and chop the shallot into small pieces. Finely chop the parsley (stalks and all).
Peel and grate the garlic (or use a garlic press).
Pop the broccoli and tomatoes on the middle shelf of your oven and roast until tender and golden brown, 12-15 mins.
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 sprinkle over the garlic & herb seasoning. 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.
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 your (now empty) frying pan to medium heat with a drizzle of oil. Add the shallot and cook until softened, 4-5 mins.
Add the garlic and cook for 30 secs more, then pour in the cider vinegar and allow it to evaporate.
Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.
Stir through the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins. Remove from the heat and stir through the parsley.
Cut the steak into 1cm thick slices, then share between your plates.
Serve with the roasted potatoes, tomatoes and broccoli alongside.
Drizzle the butter sauce over the steaks to finish.
