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Rump Steak

Rump Steak

with Chimichurri, Potato Wedges and Stir-Fried Runner Beans

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Here at HelloFresh, we love a bit of chimichurri. It's a word that rolls easily off the tongue for a sauce that tastes great on it. Although chimichurri comes from Argentina (where it's particularly popular with steak) the name has Basque origins. It means something like 'a bunch of things in no particular order'. We think you'll agree that when a combination is as delicious as this, the sequence really isn't important!


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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Rump Bistro Steak

1 pack(s)


1 unit(s)

Red Onion

1 pack(s)

Runner Beans

½ unit(s)

Red Chilli

1 bunch(es)

Basil 20g

1 bunch(es)


1 bunch(es)

Flat Leaf Parsley

1 tbsp

Cider Vinegar


Not included in your delivery

4 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2853 kJ
Energy (kcal)682 kcal
Fat41.0 g
of which saturates9.0 g
Carbohydrate53 g
of which sugars8.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Take the steak out of your fridge so it can come to room temperature and preheat your oven to 200°C. Chop the potato into wedges about the size of your index finger (no need to peel). Halve, peel and thinly slice the red onion into half moons. Pop the wedges on a baking tray, drizzle with oil and season with salt and black pepper. Roast on the top shelf of your oven for 15 mins. Then turn and add the onion. Roast for another 15 mins.


Trim the tops and bottoms off the runner beans, remove the stringy edges (a peeler can be useful here) and chop into 2cm pieces. Halve the chilli lengthways, remove the seeds and finely chop. Finely chop the basil and flat leaf parsley (stalks and all). Pick the mint leaves from their stalks and finely chop (discard the stalks).


Pop the basil, mint and parsley in a small bowl. Add the chilli (use less if you don't like spice) and olive oil (amount specified in the ingredient list). Add a splash of the cider vinegar and season with salt and black pepper. Mix together, taste and add more vinegar if desired, then set aside.


Put a drizzle of oil in a frying pan on medium-high heat. Season each steak with a pinch of salt and black pepper. Once the pan is smoking hot, lay in the steak and cook for 2½ mins on each side, then remove to a board, cover with foil and rest for a few mins. TIP: We like our steak medium-rare but if you like yours less pink, give it 3½ mins on each side for medium or 5 mins on each side for well-done.


While the steak is resting, quickly wipe out your frying pan with some kitchen paper and pop it back on medium heat with a drizzle of oil. Add the runner beans, season with salt and black pepper and stir-fry until softened, 4-5 mins.


Thinly slice the steak. TIP: Cutting it against the grain will make it more tender. Serve on plates with some chimichurri spooned on top and the wedges and runner beans on the side. Enjoy!