Steak and Chipotle Sauce
with Roasted Sweet Potato and Pepper
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.
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
1
Bell Pepper
300
Diced Sweet Potato
½
Chicken Stock Powder
1
Echalion Shallot
100
Creme Fraiche
2
21 Day Aged Rump Steaks
10
Chipotle Paste
Rump Bistro Steak
1
Coriander
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
- 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.
- 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.
- Meanwhile, halve, peel and thinly slice the shallot. - Roughly chop the coriander (stalks and all).
- 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.
- 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.
- 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!
