This steak combo is a simple yet utterly delicious classic. You'll cook up juicy rump steaks and serve with roasted cherry tomatoes, crispy garlic-crumbed portobello mushrooms and buttery garlic spinach, all finished with a simple pan sauce over the top. The perfect option for a Father's Day feast!
Prep Time
30 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
125g cherry tomatoes
cherry tomatoes
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
300g potatoes
potato
120g baby leaf spinach
spinach
2 x 150g British beef picanha rump steak
beef (100%)
1 Chinese rice wine sachet (15ml)
rice wine (100%)
150g portobello mushrooms
portobello mushrooms
Allergens
Allergens highlighted by † (gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the potatoes(skins on) into large bite-sized pieces
Peel and finely chop (or grate) the garlic
2
Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up
Add the portobello mushrooms to the tray
Divide half of the chopped garlic (you'll use the rest later!) between the mushrooms and drizzle them equally with the Chinese rice wine
Top each mushroom with a knob of butter and a pinch of salt
3
Put the tray in the oven for 20-25 min or until the mushrooms are tender and the potatoes are starting to crisp
Meanwhile, combine the panko breadcrumbs with a drizzle of vegetable oil and a pinch of salt
Pat the rump steaks dry with a kitchen towel, rub them with vegetable oil and season both sides generously with salt
4
Heat a large, wide-based pan over a high heat and once very hot add the steaks
For medium-rare, cook for 2-3 min on each side
For medium, cook for 3-4 min on each side
For rare, cook for 2 min max on each side
Tip: Don’t be tempted to move the steaks around too much in the pan – this will stop them from browning
5
Once done, transfer the steaks to a plate to rest and reserve the pan with any cooking juices
Once the potatoes are starting to crisp, add the cherry tomatoesto the tray
Top the mushrooms with the breadcrumbs
Return everything to the oven and cook for a further 6-8 min or until the breadcrumbs are golden and the cherry tomatoes are starting to burst – these are your roasted vegetables and crispy portobello mushrooms
6
While the oven works its magic, heat a separate, large, wide-based pan with a drizzle of vegetable oil and a small knob of butter
Once hot, add the baby leaf spinach and remaining chopped garlic with a pinch of salt and cook for 2-3 min or until wilted – this is your garlic spinach
7
While the spinach is wilting, returnthe reserved pan with any cooking juices to a medium heat
Add a small splash of water and cook for 1-2 min until thickened to a gravy-like consistency
Add a knob of butter and a pinch of saltand give everything a good mix up – this is your pan sauce
8
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