This speedy steak is super easy. You'll fry corn in butter and toss it with ready-to-heat basmati rice. Top with succulent British rump steak and creamy chilli mayo, and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||4.7 g|
|Protein||8.6 g||38.2 g|
|Salt||0.15 g||0.66 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 mins
Now, let's get started!
Heat a dry, large, wide-based pan (preferably non-stick) over a high heat
Heat a separate dry, large, wide-based pan (preferably non-stick) over a high heat
Pat the rump steaks dry with kitchen paper, drizzle with vegetable oil and season all over with salt and pepper
Once very hot, add the steaks to one of the pans
For rare, cook for 2 min max on each side
For medium-rare, cook for 2-3 min on each side
For medium, cook for 3-4 min on each side
Once the steaks are cooked, transfer them to a plate to rest
Add a generous knob of butter to the other pan
Drain the sweetcorn
Once melted, add the drained sweetcorn with a generous pinch of salt and cook for 3-4 min or until golden brown – this is your buttery corn
Combine the mayonnaise, sriracha hot chilli sauce (can't handle the heat? Go easy!) and chilli jam in a bowl – this is your spicy mayo
Add the steamed white basmati rice to the buttery corn and cook for 2-3 min further or until warmed through – this is your corn rice
Meanwhile, combine the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt in a bowl – this is your vinaigrette
Wash the lamb's lettuce, then pat it dry with kitchen paper
Slice the rested steaks
Serve the steaks with the corn rice and lamb's lettuce to the side
Drizzle the spicy mayo over the steak and the vinaigrette all over the lettuce