Sticky Glazed Peri Peri Rump Steak
with Roasted Veg Couscous, Soured Cream and Spring Onion
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
- Soya
- Cereals containing gluten
- Milk
- Mustard
- Sulphites
- Wheat
- Barley
Give weeknight dinners a spicy kick with our Sticky Glazed Peri Peri Steak. The main flavour here comes from peri peri, which contains smoked paprika, ancho chilli powder, ground cumin and oregano, for a smoky, spicy and slightly sweet kick.
Ingredients
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
10 grams
Chicken Stock Paste
250 grams
21 Day Aged British Rump Steaks
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
25 grams
Sun-Dried Tomato Paste
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Couscous
1 tbsp
Olive Oil
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Put the pepper and courgette onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
Meanwhile, boil a full kettle. Halve, peel and thinly slice the onion.
Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a small saucepan on medium-high heat.
Once hot, add the onion to the pan and stir-fry until softened, 6-8 mins. Once softened, stir in the garlic. Stir-fry for 30 secs.
Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
While everything cooks, add the peri peri seasoning to a bowl with the olive oil (see pantry for amount), season with salt and pepper and mix until combined.
Toss the steak in the bowl until fully coated in the spices. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins. 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: The steak is safe to eat when browned on the outside.
Once you have removed the steaks from the pan, add the water (see pantry for amount) to the same pan and stir to combine with the pan juices.
Return to a medium heat, bring up to a boil, then lower to a simmer. Cook until thickened, 4-5 mins.
Just before everything's ready, fluff up the couscous with a fork and stir through the cooked onion, sun-dried tomato paste and roasted vegetables. Taste and season with salt and pepper if needed.
Slice the steaks into 2cm thick slices.
Share the couscous between bowls and top with the sliced steak. Spoon the sauce over the steak.
Dollop over the soured cream and sprinkle with the spring onion to finish.
