21 Day Aged Mexican Style Rump Steak
with Sweet Potato Chips and Zesty Charred Corn Slaw
All the luxury you love, just a bit lighter. Enjoy this 21 Day Aged Mexican Style Rump Steak for a fine dining experience that also suits a balanced lifestyle.
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
2 unit(s)
21 Day Aged British Rump Steaks
2 unit(s)
Sweet Potato
1 sachet(s)
Mexican Style Spice Mix
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 unit(s)
Lime
1 bunch(es)
Coriander
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Greek Style Salad Cheese
(Contains Milk)
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 sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Mexican style spice mix, 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, 25-30 mins. Turn halfway through.
Meanwhile, halve the tomatoes. Peel and grate the garlic (or use a garlic press).
Pop them both onto a piece of foil with a drizzle of oil and a pinch of sugar (if you have any), then season with salt and pepper. Toss well to coat.
Fold the foil, sealing on all sides to create a parcel. Pop onto a medium baking tray.
When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
While everything roasts, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Meanwhile, zest and cut the lime into wedges. Roughly chop the coriander (stalks and all).
Once charred, transfer your corn to a medium bowl and wipe out the pan.
Return the (now empty) frying pan with a drizzle of oil in to a high heat.
Season the steaks with salt and pepper and sprinkle over the remaining Mexican style spice mix. 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.
Once the steak is 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.
Meanwhile, stir the coleslaw and mayonnaise through the sweetcorn. Crumble in the Greek style salad cheese, half the coriander, a squeeze of lime juice and a pinch of lime zest. Taste and season with salt and pepper if needed.
Once the tomatoes have finished roasting, remove them from the oven and open the parcel. Stir in a squeeze of lime juice and the remaining coriander.
Slice your steaks widthways and transfer to your plates.
Spoon the roasted tomatoes over the steak.
Serve with your sweet potato chips, charred corn slaw and any remaining lime wedges alongside.
Enjoy!
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