Chipotle Honey Butter 21 Day Aged Rump Steak
with Cheesy Chive Chips and Charred Corn Slaw
This Chipotle Honey Butter 21 Day Aged Rump Steak takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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
160 grams
Sweetcorn
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Chives
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
20 grams
Chipotle Paste
15 grams
Honey
20 grams
Unsalted Butter
(Contains Milk)
45 grams
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
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.
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.
While the corn chars, grate the cheese.
Finely chop the chives (use scissors if easier).
In a large bowl, mix together the mayo, coleslaw mix and half the chives. When the corn is charred, stir it into the slaw and season with salt and pepper.
Wipe out the (now empty) frying pan.
When the chips have 15 mins remaining, return the frying pan to high heat with a drizzle of oil.
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.
When the chips have 5 mins remaining, sprinkle over the cheese, then return to the oven for the remaining cook time.
Meanwhile, while the steaks are resting, clean the frying pan, then return to medium-high heat.
Once hot, add the chipotle paste and fry for 1 min, then stir in the water for the sauce (see pantry for amount) and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins. Stir the butter into the sauce until melted.
When everything's ready, transfer the steaks to your plate and spoon over the chipotle honey butter sauce.
Serve the charred corn slaw and cheesy chips alongside.
Drizzle the burger sauce over the chips and finish by sprinkling over the remaining chives.
Enjoy!
