"This quick and easy Portuguese-inspired dinner is an absolute winner, with flavour-packed rump steak, spicy rice and a super simple peri-peri sauce. Cheeky!"
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||6.5 g|
|Protein||9.2 g||38.7 g|
|Salt||0.3 g||1.25 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 large, dry, wide-based pan (preferably non-stick) over a high heat
Heat a separate, large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Pat the rump steaks dry with kitchen paper, drizzle them with vegetable oil and season with a generous pinch of salt
Once very hot, add the steaks to the pan
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
When the steaks are cooked, transfer them to a plate to rest
While the steaks are cooking, trim, then chop the spring onion[s] roughly
Once the other pan is hot, add the chopped spring onion, smoked paprika, cayenne pepper (can't handle the heat? Go easy!), soy sauce and tomato paste and cook for 1 min or until fragrant
Once fragrant, add the steamed basmati rice with a pinch of salt and cook for 2-3 min or until warmed through – this is your spicy rice
Meanwhile, combine the tomato ketchup, chipotle paste, dried oregano, chilli flakes (can't handle the heat? Go easy!) and the juice of 1/2  lemon in a bowl
Add 1 tbsp [2 tbsp] olive oil and a generous pinch of salt – this is your peri-peri sauce
Combine the juice of the remaining lemon with 2 tbsp [4 tbsp] olive oil and a pinch of salt in a separate large bowl
Add the baby leaf salad and give it a good mix up until evenly coated – this is your dressed salad
Serve the rested steaks with the spicy rice, dressed salad and peri-peri sauce to the side