Seared Rump Steak on Cashew Butter & Miso Chickpeas
with Courgette, Spinach, Greek Style Cheese and Pumpkin Seeds
- Cashew nuts
- Nuts
- Soya
- Milk
- May contain traces of allergens
- Celery
- Brazil nuts
- Nuts
- Peanut
- Pecan Nuts
- Cashew nuts
- Pistachio nuts
- Walnuts
- Hazelnuts
- Macadamia Nuts
- Almonds
This Seared Rump Steak on Cashew & Miso Braised Chickpeas uses cashew butter to build a creamy, savoury sauce for the chickpeas, given an umami depth with miso. Top with perfectly seared steak and you've got a sensationally savoury dinner.
Ingredients
250 grams
21 Day Aged British Rump Steaks
1 unit(s)
Onion
1 unit(s)
Courgette
(May be present: Celery)
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May be present: Brazil nuts, Nuts, Peanut, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Hazelnuts, Macadamia Nuts, Almonds)
10 grams
Chicken Stock Paste
1 carton(s)
Chickpeas
40 grams
Baby Spinach
15 grams
Miso Paste
(Contains: Soya)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Pumpkin Seeds
1 sachet(s)
Chilli Flakes
Not included in your delivery
50 milliliter(s)
Boiling Water
20 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from the fridge to allow them to come up to room temperature.
Halve, peel and thinly slice the onion.
Trim the courgette and slice into 1cm thick rounds.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 10-12 mins.
While the onion fires, boil a half-full kettle.
Halfway through frying, add the courgette to the onions and continue to fry until tender, 5-6 mins.
Add the boiling water (see pantry for amount) from your kettle to a small bowl and stir in the cashew butter until completely dissolved.
Stir the dissolved cashew butter and water, chicken stock paste, chickpeas and their liquid into the onions and courgette.
Bring to the boil, then reduce the heat and simmer, stirring regularly, until thickened, 5-6 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks on both sides 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 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.
Add the spinach to the butter beans a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the miso paste and butter (see pantry for amount) until melted. Season with salt and pepper.
Once the steak has rested, slice widthways into 1cm thick slices.
Share the miso-cashew chickpeas between your serving bowls.
Top with the sliced steak. Drizzle the honey (see pantry for amount) over the chicken.
Crumble over the Greek style salad cheese, scatter over the pumpkin seeds and sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.
