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Essential British Beef Rump Steak230g
230gItem price
£3.75Price per unit
£16.31/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Lightly season the steak on both sides. Heat ½ tbsp oil in a frying pan and fry the onion for 3 minutes. Add the garlic and fry for another minute. Add the herbs, 5 tbsp stock, the tomato paste, sherry vinegar and tomatoes. Remove from the heat.
Bring the remaining stock to the boil in a saucepan and add the polenta. Cook, stirring for 5 minutes, until thickened and smooth. Stir in the cheese and plenty of seasoning, adding a little boiling water if the mixture is very thick.
Cook the tomato mixture for 1 minute to heat through. Spoon the polenta and tomatoes onto plates and keep warm. Wipe out the frying pan with kitchen paper, then return to the heat and add the remaining oil.
Fry the steak for 2 minutes on each side (for medium-rare), or until browned all over and cooked to your liking. Leave to rest for 1-2 minutes, then thinly slice and serve over the tomatoes.
You can use any other lean Essential beef steak, such as sirloin, instead of the rump. If you prefer your steak cooked right through, increase the cooking time to 3-4 minutes on each side, depending on thickness.
Steak is perfectly suited to an intense, spicy Argentinian Malbec – try Colomé Malbec.
Typical values per serving when made using specific products in recipe
Energy | 2,218kJ/ 530kcals |
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Fat | 25g |
Saturated Fat | 8.1g |
Carbohydrates | 51g |
Sugars | 10g |
Fibre | 4.8g |
Protein | 24g |
Salt | 0.5g |
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£5.95Price per unit
£1.19/100ml0kg added
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17p each est.Price per unit
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60pPrice per unit
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£2.50Price per unit
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£5.20Price per unit
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