Steak and Chipotle Sauce
with Roasted Sweet Potato and Pepper4.5(104)
Calories
:
529 kcalProtein
:
30g proteinTotal
:
20 minutesDifficulty
:
Medium As quick fix recipes go, it’s pretty hard to beat the showstopping simplicity of a 20-minute steak. Being short of time should never stand in the way of creating delicious flavours, and in tonight’s dish we’re showing you how. Perfectly cooking a piece of steak can seem daunting if you haven’t had much practice. A top tip from Chef Andre is to rest your steak once you’ve cooked it. This will allow the juices to spread evenly through the meat, giving you a much more succulent steak.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1
Bell Pepper
300
Diced Sweet Potato
½
Chicken Stock Powder
1
Echalion Shallot
100
Creme Fraiche
2
21 Day Aged British Rump Steaks
10
Chipotle Paste
Rump Bistro Steak
1
Coriander
Not included in your delivery
50
Water for the Sauce
Utensils
•Baking Tray
•Chopping Board
•Knife
•Grill Pan
•Aluminum Foil
•Spoon
•Plate
Instructions
1
- Spread out the diced sweet potato on a large baking tray and drizzle with oil. Season with salt and pepper. - Toss to coat and roast on the top shelf of the oven for 18-20 mins, turn half way.
2
- Meanwhile, halve the red pepper, remove and discard the core. - Slice the pepper into thin slices. - Pop the pepper on the tray with the sweet potato. - Toss the veggies together and return to the oven for the remaining cooking time.
3
- Meanwhile, halve, peel and thinly slice the shallot. - Roughly chop the coriander (stalks and all).
4
- Heat a splash of oil in a frying pan on high heat. - Season the steaks with salt and pepper. - When the pan is hot, carefully lay in the steaks and cook, 2-3 mins on each side. Tip: Cook for 2 mins more on each side for a more well cooked steak. - Remove to a board, cover with foil and rest. Tip: Don't wash your pan, we'll use it to make the sauce.
5
- Return the pan to medium heat with a splash of oil and add the shallot. - Cook, stirring, until just soft, 2 mins. - Stir in the chipotle paste then add the water (see ingredients for amount) and stock pot. Stir to dissolve the stock. - Bring to a boil then simmer for a minute.
6
- Stir the creme fraiche into the sauce, and heat until piping hot. - Slice the steak into five strips. - Serve the roasted veg on plates topped with the steak and a spoonful of chipotle sauce. -Scatter on the coriander. Enjoy!
