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    Rump steak with Pepper Salsa

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    Rump steak with Pepper Salsa

    Perfect for a summer barbecue Uses flavoursome plum tomatoes £2.70 per serving

    • Preparation time: 20 minutes
    • Cooking time: 9 minutes to 17 minutes
    • Total time: 29 minutes to 37 minutes 40 minutes

    Serves: 2


    • 1 essential Waitrose Red Pepper, quartered
    • 1 plum tomato
    • 1 tbsp olive oil
    • 1 tsp balsamic vinegar
    • 1 tbsp fresh oregano, chopped
    • ½ green chilli, seeded and finely chopped
    • 2 essential Waitrose British Beef Rump Steaks (weight about 350g)


    1. First, prepare the salsa: preheat the grill and grill the pepper pieces skin side up for about 10 minutes, and the tomato for 5 minutes until the skin is blackened. Place all in a plastic bag for a few minutes until the skins are loosened. Peel off the skins, seed the tomato, and chop the pepper and tomato flesh.
    2. Place the cooked pepper and tomato in a small bowl with the oil, vinegar, oregano and chilli. Season to taste.
    3. Heat a griddle pan until hot. Add the steaks to the pan then cook for 4–6 minutes for rare, 8–10 minutes for medium and 10–12 minutes for well done, turning occasionally. Serve with the salsa and some salad leaves.

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    Drinks recommendation

    This meal needs a rich and subtle red with richness to balance the meat and spiciness to cope with the salsa. This wine is great value and perfect for barbecues, too: La Vieille Ferme,Côtes du Ventoux, Rhône, France.

    Notes on ingredients

    For a quick guide on how to peel peppers and tomatoes, visit waitrose.com/stepbystep


    Average user rating

    3 stars