Chimichurri 21 Day Aged Rump Steak Surf and Turf
with Garlic King Prawns, Handcut Chips and Greek Inspired Salad
All the luxury you love, just a bit lighter. Enjoy this Chimichurri 21 Day Aged Rump Steak Surf and Turf 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
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Cucumber
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 bunch(es)
Coriander
1 bunch(es)
Flat Leaf Parsley
1 pinch
Chilli Flakes
150 grams
King Prawns
(Contains Crustaceans)
2 unit(s)
Garlic Clove
20 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
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, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, halve the baby plum tomatoes. Trim and halve the cucumber lengthways, then slice into 1cm thick half moons.
In a large bowl, mix together the sugar and olive oil for the dressing (see pantry for both amounts) with half the red wine vinegar. Toss through the cucumber and tomatoes.
Set aside for later.
Next, finely chop the coriander and parsley (stalks and all). Add to another bowl with the chilli flakes, olive oil for the chimichurri (see pantry for amount) and the remaining red wine vinegar.
Season with salt, pepper and a pinch of sugar.
Set yoour chimichurri aside for later.
Heat a drizzle of oil in a large frying pan on high heat. 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.
Once 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.
Drain the prawns. Peel and grate the garlic (or use a garlic press).
Return the (now empty) frying pan with the steak juices to medium-high heat, adding a drizzle of oil if needed.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Add the garlic and fry for 1 min more.
Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Just before you're ready to serve, toss your baby leaves through the dressing with the cucumber and tomatoes. Transfer to a serving bowl and crumble over the Greek style salad cheese.
Transfer your steaks to your plates and top with the garlic prawns. Finish with a drizzle of chimichurri.
Serve your chips alongside.
Enjoy!
