Sticky South Carolina Style BBQ Rump Steaks
with Ditali Mac & Cheese and Apple & Baby Leaf Salad
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Soya
- Milk
- May contain traces of allergens
- Mustard
These Sticky South Carolina Style BBQ Rump Steaks are flavoursome, tender and just the right amount of sticky! Glazed with tart South Carolina style BBQ sauce, these steaks are served with a side of mac and cheese for that indulgent, American BBQ vibe.
Ingredients
250 grams
Beef Rump Steak
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Apple
30 grams
Mature Cheddar Cheese
(Contains: Milk)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
130 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Milk)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Baby Leaf Mix
40 grams
South Carolina Style BBQ Sauce
(Contains: Mustard May be present: Mustard)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
15 grams
Butter
15 grams
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with ½ tsp salt for the ditali. Remove the steaks from your fridge to allow them to come up to room temperature.
Quarter, core and thinly slice the apple (no need to peel). Grate the Cheddar.
In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, the mix well.
Add the apple to the bowl of dressing and toss to coat. Set aside.
When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, pop a medium saucepan on medium high heat. Melt the butter (see pantry for amount), then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time and add the chicken stock paste. Season with salt and pepper.
Bring to the boil, then stir and simmer until thickened, 1-2 mins.
Stir the creme fraiche and Central American style spice mix into the sauce and simmer, 1 min more.
Remove from the heat. Stir through the Cheddar and hard Italian style cheese until melted, then season with salt and pepper.
Once the ditali is cooked, stir it through the cheese sauce. Add a splash of water if it needs loosening a little. Taste and season with salt and pepper if needed.
Set aside and cover to keep warm.
Next, 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 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 baby leaves to the bowl of balsamic dressing and apple. Toss together.
Slice the steaks widthways. Share the steak and mac & cheese between your plates. Serve the salad on the side.
Drizzle the South Carolina bbq sauce over the steaks to finish.
