Balsamic Steak
with Red cabbage and Potato Wedges
In Mimi’s house, steak reigns supreme. Along with chocolate and horse racing, it’s something the whole family can agree on. They all love their steak super-rare; what the French would call ‘bleu’. So much so that Mimi’s mum doesn’t even know how to cook a steak well done! But don’t worry, however you like your steak cooked, this recipe will taste sensational.
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
4
Rosemary
1
Mustard Seeds
2
White Wine Vinegar
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Redcurrant Jelly
1
Onion
2
21 Day Aged British Rump Steaks
Rump Bistro Steak
12
Balsamic Vinegar
(Contains Sulphites)
½
Red Cabbage
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato (no need to peel!) into wedges roughly the width of your index finger. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Spread the wedges out on a lined baking tray. Drizzle with oil and season with a pinch of salt, pepper and the rosemary. Toss to make sure they're coated, then pop on the top shelf of your oven until crispy, about 35 mins.
Combine the soy sauce and balsamic vinegar in a mixing bowl. Add the steak and make sure it gets a good coating of the marinade. Cover and leave until it’s time to cook. TIP: The longer you can marinate the steak, the more flavours it will pick up. But don't worry if you're in a hurry - it will still taste great!
Halve, peel and thinly slice the onion into half moons. Halve the red cabbage lengthways, remove the root in the middle then cut into roughly ½cm wide slices. Put a splash of oil in a large saucepan on medium heat and add the onion. Cook until soft, about 5 mins. Add the mustard seeds and when they start to pop (this should only take 20 seconds or so) add the cabbage. Cook until soft, another 5 mins.
When the cabbage has softened, add the white wine vinegar, a sprinkle of sugar (if you have some), a pinch of salt and a good grind of black pepper. Stir everything together and put a lid on the pan (or cover with foil). Cook for 5 mins on low heat. Then take the lid off the pan and cook uncovered for another 5 mins.
Add a splash of oil to a frying pan on high heat and when the pan is sizzling hot, add the steak (leave any excess marinade in the bowl, you'll use it later!). Cook for 3-4 mins on each side. Then remove to a board to rest for 3 mins (keep the pan). Tip: This will give you a medium steak, but if you want it more well done, simply cook it for 2 more mins on each side.
Turn the heat to low-medium and add the remaining marinade to the frying pan, along with the redcurrant jelly and water (amount specified in the ingredient list). Tip: Use a spoon to break up the jelly so it melts into the sauce. Cook the sauce for 2-3 mins. When it's thicker and smooth, take it off the heat. Cut the steak into 2cm slices and serve with the wedges, a good spoonful of red cabbage and a drizzle of sauce.
