21 Day Aged Rump Steak, Pesto & Parmigiano Salad
Serves 2 | with Parmigiano Croutons, Roasted Baby Tomatoes and Pine Nuts
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
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Parmigiano Reggiano
(Contains Milk)
125 grams
Baby Plum Tomatoes
15 grams
Pine Nuts
32 grams
Pesto
(Contains Milk)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
80 grams
Wild Rocket
Not included in your delivery
2 tbsp
Olive Oil
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. Season the steaks with salt and pepper.
c) Tear the ciabatta into roughly 2cm chunks.
d) In a medium bowl, combine the ciabatta, Parmigiano Reggiano and one third of the olive oil (see pantry for amount). Season with salt and pepper and toss to coat.
a) Pop the Parmigiano ciabatta onto a large, lined baking tray.
b) When the oven is hot, Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Meanwhile, halve the tomatoes.
b) Pop onto a baking tray.
c) Roast on the top shelf of your oven until softened, 10-15 mins,
a) While everything roasts, heat a small frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
b) Once toasted, transfer to a small bowl and set aside, then return the pan to high heat with a drizzle of oil.
a) Once the oil is 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. It's safe to eat when browned on the outside.
b) Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
c) While the steaks rest, combine in a small bowl the pesto and remaining olive oil (see pantry for amount).
a) Once rested, slice the steaks widthways into 1cm thick slices.
b) In a large bowl, combine the balsamic glaze and half the pesto olive oil. Add the rocket and croutons, then toss to coat in the dressing. Divide the dressed salad between 2 serving bowls.
c) Scatter over the roasted tomatoes, then arrange the sliced steak on top.
d) Drizzle over the remaining pesto olive oil and sprinkle over the toasted pine nuts to finish.
Enjoy!
