Round out the warmer months with this spectacular steak, drizzled with a sticky-sweet cherry and BBQ glaze. And for the real 'cherry' on top, we’ve added mildly-spiced fries and a tart apple salad for crunch and depth of flavour to boot!
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All-American spice blend
white wine vinegar
SPICY! This is a mild spice blend, but if you are extra sensitive to heat, feel free to add less. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and All-American spice blend on an oven tray lined with baking paper. Season with salt and pepper, then drizzle with olive oil. Toss to coat and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, grate the carrot. Thinly slice the apple (see ingredients) into batons. In a small bowl, combine the cherry sauce, BBQ sauce, brown sugar, water and the white wine vinegar. Set aside.
See Top Steak Tips (below) for extra info! When the fries have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the beef rump on both sides with salt and pepper. When the oil is hot, cook the steak for 3-4 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate to rest. Top Steak Tips:
Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
While the steak is resting, return the frying pan to a medium-high heat. Cook the BBQ cherry glaze until slightly reduced, 1 minute. Remove from the heat.
In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. Add the mixed salad leaves, carrot and apple. Toss to combine.
Slice the steak. Divide the spiced fries, apple salad and steak between plates. Pour the BBQ cherry glaze over the steak.