Griddled Steak With Pepper Sauce

  • Preparation time: 10 minutes
  • Cooking time: 7 minutes to 10 minutes
  • Total time: 17 minutes to 20 minutes 20 minutes

Serves: 4


  • 120 g Waitrose Herb Salad
  • 2 x 350g packs Waitrose British Rump Steak
  • 1 ripe Sardinian plum tomato, roughly chopped
  • 25 g toasted flaked almonds
  • 290g jar Sacla Char-grilled Peppers Antipasto, drained


  1. Heat a large, non-stick frying pan over a high heat. Season the steaks and fry in batches, if necessary, for 3-4 minutes on each side, or until cooked to your liking. Set aside in a warm place to rest.
  2. Return the frying pan to a medium heat. Make the pepper sauce by whizzing the tomato, almonds and peppers in a blender until smooth. Add to the pan and cook, stirring occasionally, until just simmering. Keep hot over a low heat.
  3. Thickly slice the steaks, stirring any of the steak resting juices into the sauce, and serve on 4 plates with a little of the pepper sauce and a handful of the herb salad.