21 Day Aged Rump Steak Chimichurri Salad
Serves 2 | with Avocado, Roasted Onions and Greek Style Cheese
Al fresco season is upon us at last! Bring some sunshine to lunch with this 21 Day Aged Rump Steak Chimichurri Salad.
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
2 unit(s)
Onion
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Avocado
100 grams
Baby Leaf Mix
100 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
4 tbsp
Olive Oil for the Chimichurri
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the steaks from your fridge to allow them to come up to room temperature.
c) Quarter and peel the onions, then separate the layers. Pop the onions onto a baking tray and drizzle with oil.
d) Season with salt and pepper, then roast on the top shelf of your oven until softened and slightly charred, 15-20 mins.
a) While the onions roast, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta into a small bowl. Drizzle with oil, season with salt and pepper and toss to coat well.
b) Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
c) To make the chimichurri dressing, mix together in a small bowl the parsley, garlic and red wine vinegar with the olive oil for the chimichurri (see pantry for amount) and 1/4 tsp salt. Season with pepper and mix until combined.
a) When the onions have been in the oven for 10-15 mins, remove the tray from the oven and add the ciabatta chunks. Spread out in a single layer and return to the oven until golden, 8-10 mins.
b) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
a) 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.
b) 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. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins.
b) While the steaks rest, combine in a large mixing bowl half the chimichurri dressing with the olive oil for the dressing (see pantry for amount), the roasted onions, the baked croutons and the baby leaf mix.
c) Crumble in two thirds of the Greek style salad cheese, then toss to coat everything in the chimichurri dressing.
a) Once rested, slice the steaks into 1 cm thick slices.
b) Divide the dressed salad between 2 serving bowls.
c) Fan out the steak and avocado slices on top of your salad, then crumble over the remaining Greek style cheese.
d) Drizzle over the remaining chimichurri dressing to finish.
