Steak and Creamy Cajun Rigatoni
with Spinach and Cheese
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.
21 Day Aged Rump Steaks
(Contains Cereals containing gluten)
Cajun Spice Mix
Chicken Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Water for the Sauce
Sugar for the Sauce
a) Boil a full kettle.
b) Remove the steaks from your fridge to allow them to come up to room temperature.
c) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through.
TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked. Cook each side for 1 min more if you like it more well done.
c) IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins.
b) Keep the oil in the (now empty) frying pan. Add a drizzle more of oil if needed. Return the pan to medium heat.
c) Add the garlic, Cajun spice mix and tomato puree to the pan and cook until fragrant, 30 secs.
a) Stir in the creme fraiche, chicken stock, water and sugar for the sauce (see pantry for both amounts). Simmer the sauce until thickened slightly, 4-5 mins.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the cheese and butter (see pantry for amount) until melted.
c) Stir in the pasta and mix until combined.
a) Taste the pasta, season with salt and pepper if needed. Add a splash of water if a little thick.
b) Thinly slice your steaks.
c) Share your creamy pasta between your bowls.
d) Arrange over your sliced steak.