Pepper Steak with Potato Salad
- Eggs
- May contain traces of allergens
Back by popular demand, our peppercorn crust pulls no punches. It’s time for this seasoning to shine, as you enjoy hints of citrus, mustard and even sweetness pepper can offer. We’ve softened the blow with our creamy potato salad - crunchy snow peas and parsley will keep you from breathing fire. HelloFreshers, it’s time to earn your crust.
Ingredients
400 g
potatoes
2 tsp
mixed peppercorns
2 steak
beef rump
1 bag
snow peas
1 tsp
Dijon mustard
1 bunch
spring onions
½ bunch
parsley
Not included in your delivery
1 tbs
olive oil
1 tbs
whole egg mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled). Trim and destring the snow peas. Finely slice the spring onion and finely chop the parsley.
Toss the potatoes in half of the olive oil and season with salt and pepper. Place on an oven tray lined with baking paper and cook in the oven for 30 minutes or until golden and tender.
Meanwhile, roughly crush the mixed peppercorns in a spice grinder or mortar and pestle. Transfer to a plate and season with a good grind of salt. Lightly brush the rump steak with a dash of olive oil and press into the crushed peppercorns to coat on one side only.
Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the steaks, crust side down, and cook for 3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm. Rest for 5 minutes.
Bring a small saucepan of water to the boil. Add the snow peas and blanch for 1 minute or until just tender. Drain.
Meanwhile, combine the whole egg mayonnaise and Dijon mustard in a large bowl then fold through the potato, spring onion, snow peas and parsley. Season with salt and pepper.
To serve, divide the steak and potato salad between plates.
