21 Day Aged Rump Steak and Lemon Chive Butter
with Cheesy Mash and Peas
Looking for a quick and tasty midweek dinner option? Try cooking up our 21 Day Aged Rump Steak and Lemon Chive Butter in just 20-25 minutes for a delicious and speedy meal.
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 unit(s)
Garlic Clove
1 bunch(es)
Chives
½ unit(s)
Lemon
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
30 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Remove the steaks and butter (see pantry for amount) from your fridge to allow them to come up to room temperature.
c) Chop the potatoes into 2cm chunks (peel first if you prefer).
a) Pour the boiling water into a large saucepan with 1/2 tsp salt for the potatoes.
b) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) 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. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) 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.
a) Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier). Zest and halve the lemon (see ingredients for amount).
b) In a small bowl, add the chives, softened butter and a pinch of lemon zest. Using the back of a fork, mash to combine. Season with a pinch of salt, then set aside.
c) Once the steaks are cooked, transfer to a board, cover with foil and allow to rest. IMPORTANT: The steak is safe to eat when browned on the outside.
a) Return the (now empty) frying pan to medium heat with a drizzle of oil.
b) Once hot, add the peas and stir-fry for 2-3 mins.
c) Add the garlic and cook for 1 min. Remove from the heat.
d) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir in the Italian style cheese.
a) When you're ready to serve, cut the steaks widthways into 1cm thick slices, then share between your plates.
b) Serve the cheesy mash and peas alongside. Squeeze some lemon juice over the peas to taste.
c) Spread the chive butter over the steaks to finish.
Enjoy!
