21 Day Aged Mexican Style Rump Steak and Chimichurri
with Chips, Zesty Charred Corn Slaw and Greek Cheese
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.
The quantities provided above are averages only.
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
450 grams
Potatoes
1 sachet(s)
Mexican Style Spice Mix
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)
1 bunch(es)
Flat Leaf Parsley
20 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Olive Oil for the Chimichurri
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 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, 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.
Once charred, transfer your corn to a medium bowl and wipe out the pan.
While your corn chars, zest and cut the lime into wedges. Roughly chop the coriander and parsley (stalks and all).
Put your chopped herbs in a small bowl, add a pinch of zest and a squeeze of half of the lime and stir through the olive oil for the chimichurri (see pantry for amount).
Season with salt and pepper and set aside.
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, a pinach of lime zest, a squeeze of lime juice and mayonnaise through the sweetcorn. Taste and season with salt and pepper if needed.
Just before you are ready to serve, toss the baby leaves through the slaw.
Slice your steaks widthways and transfer to your plates.
Spoon the chimichurri over your steaks.
Serve with your chips, charred corn slaw and any remaining lime wedges alongside.
Crumble over your Greek salad cheese.
Enjoy!
