Teriyaki Glazed Rump Steak
with Honey-Sesame Potatoes and Charred Greens
- Sesame
- Soya
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Soya
This Teriyaki Glazed Rump Steak takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
1 unit(s)
Pak Choi
1 bunch(es)
Coriander
2 unit(s)
Garlic Clove
150 grams
Sugar Snap Peas
75 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
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.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes cook, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
Roughly chop the coriander (stalks and all).
Peel and grate the garlic (or use a garlic press).
When the potato has 10 mins left, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pak choi and sugar snap peas to the pan and stir-fry until tender, 3-4 mins. Season with salt and pepper.
Add the garlic, toss to coat and fry, stirring, for 30 secs.
Once fragrant, transfer the veg to a bowl and cover to keep warm. Wipe out the pan.
Return the (now empty) pan to high heat with a drizzle of oil.
Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the teriyaki sauce to the pan and turn the steaks to coat, then remove from the heat.
Transfer the steaks to a plate, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steaks are safe to eat when browned on the outside
When the potatoes are roasted, drizzle over the honey and toss to coat.
When ready to serve, slice the steaks widthways into 1cm thick slices and share between your plates. Spoon over the remaining teriyaki glaze from the pan.
Serve the honey-sesame potatoes and charred greens alongside, then sprinkle over the coriander to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The teriyaki glaze and potatoes received praise, but some found the sauce overpowering or too salty with the steak.
- Ease of prep: Reviewers noted accurate cooking times and straightforward instructions, making for an easy-to-follow recipe.
- Suggestions: Consider stir-frying the vegetables in butter for better texture; try green beans instead of sugar snap peas and pak choi.
- Meat quality: Many found the steak tough or fatty; ensure proper resting time and trim excess fat before cooking.
