Caribbean Beef Rump Steaks

Nutrition per serve

Ingredients

• 1pcs potato
• 100g snow peas
• 1bunch coriander
• 5g Caribbean seasoning
• 2pcs beef rump steaks
• 50g aioli mayonnaise
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 3cm chunks (see Make it faster). Trim the stems from the snow peas, removing the strings from one side. Pick the coriander leaves and finely chop the stems.
2. Step 2 — Roast veggies
   Put the potato on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to combine. Roast for 15 mins. Add the snow peas to the tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for a further 10 mins or until the veggies are tender.
3. Step 3 — Marinate steaks
   Meanwhile, combine the coriander stems, Caribbean seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the steaks and toss to coat.
4. Step 4 — Cook steaks
   Heat a medium frypan over high heat until hot (see Cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Serve up
   Thickly slice the steaks. Divide the beef, potato gems and snow peas among plates. Scatter over the coriander leaves and serve with the aioli. Enjoy!
6. Step 6 — Make it faster
   We've cut the potato into larger pieces, but to speed up the cooking time simply cut it into 2cm chunks.

Allergens

Sulfit, Eier