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Prep Time
35 min
Cuisine
Fusion
Whizz up a peri-peri marinade to add flavour and succulence to your British rump steaks. Once seared, serve your steak in warm ciabatta rolls with peppery rocket, with cheesy chips on the side.
Prep Time
35 min
Cuisine
Fusion
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 774 kJ 184 kcal |
3461 kJ 824 kcal |
Fat of which saturates |
8.5 g 3 g |
38.2 g 13.6 g |
Carbohydrate of which sugars |
16.4 g 1.9 g |
73.3 g 8.6 g |
Fibre | 1.5 g | 6.7 g |
Protein | 10.8 g | 48.3 g |
Salt | 0.28 g | 1.27 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.
Chop the Romano pepper[s] roughly
Peel the garlic clove[s]
Add the chopped Romano pepper, garlic clove[s], cayenne pepper (can't handle the heat? Go easy!), smoked paprika and cider vinegar to a food processor
Add 1 tbsp [2 tbsp] olive oil and 1/2 tsp [1 tsp] salt and blitz until smooth – this is your peri-peri marinade
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the rump steaks to a plate with most of the peri-peri marinade (save approx. 1 tbsp [2 tbsp] for later!)
Give it a good mix up so all the steak is coated, cover the plate with cling film and set aside to marinate
Meanwhile, cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
While the chips are cooking, slice the tomato[es] into rounds
Grate the cheddar cheese
Add the reserved peri-peri sauce to a small bowl along with the mayonnaise and mix it all together – this is your peri-peri mayo
Heat a large, wide-based pan (preferably non-stick) over a high heat, once very hot, add the steaks to the pan with the peri-peri marinade
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
Once the chips are done, remove them from the oven and push into two piles
Top each pile with the grated cheddar cheese
Add the ciabatta rolls to the other side of the tray and return the tray to the oven for 2-3 min until the cheese has melted and the ciabatta rolls are warmed through
Meanwhile, transfer the cooked steaks to a clean board and slice
Add a dollop of peri-peri mayo to each ciabatta base and top with the sliced steak, tomato rounds and rocket leaves
Drizzle the remaining rocket leaves with olive oil
Serve the cheesy chips and remaining rocket to the side
Enjoy!