21 Day Aged Rump Steak and Homemade Chimichurri
with Handcut Chips and Baby Gem, Avocado & Quesa Fresca Style Salad
This 21 Day Aged Rump Steak and Chimichurri Sauce 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
1 sachet(s)
Central American Style Spice Mix
1 bunch(es)
Coriander
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lime
1 unit(s)
Garlic Clove
1 pinch
Chilli Flakes
1 unit(s)
Baby Gem Lettuce
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
100 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Olive Oil for the Chimichurri
1 tbsp
Olive Oil for the Dressing
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, sprinkle over the Central American style spice mix, 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, roughly chop the coriander and parsley (stalks and all).
Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
In a small bowl, mix the coriander, parsley, garlic, chilli flakes, lime zest, half the lime juice with the sugar and olive oil for the chimichurri (see pantry for both amounts).
Season with salt and pepper, then set your chimichurri aside for later.
In a large bowl, add the olive oil for the dressing (see pantry for both amounts), a pinch of sugar and the remaining lime juice. Season with salt and pepper.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Halve the baby plum tomatoes.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Toss the tomatoes and avocado with the dressing. Set aside.
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. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.
Meanwhile, crumble your Greek style salad cheese into the bowl of dressing, then toss your baby gem through.
Once your steaks are ready, thinly slice widthways.
Share the steaks between your serving plates and spoon over the chimichurri.
Serve with your salad and chips alongside.
Enjoy!
