Seared Steak & Mumbai Coconut Sauce
with Bombay Potatoes & Garden Salad
We can't work out which is best: the pop of brown mustard seeds on the turmeric-roasted potatoes, the gentle warmth of the creamy Mumbai-spiced coconut sauce or the burst and crunch of the garden salad. You decide!
Ingredients
3
potato
½ sachet
turmeric
1 sachet
Brown Mustard Seeds
2 clove
garlic
1
carrot
1
tomato
1 bunch
coriander
1 bag
salad leaves
1 packet
Beef Rump
1 sachet
Mumbai Spice Blend
1 tin
coconut milk
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, turmeric (see ingredients) and brown mustard seeds on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.
While the potato is roasting, finely chop the garlic. Grate the carrot (unpeeled). Roughly chop the tomato and coriander.
In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, carrot and tomato. Set aside.
See Top Steak Tips (below) for extra info! When the potato has 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the beef rump with salt and pepper. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), 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 with a drizzle of olive oil. Cook the Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season with salt and pepper. When the potato is done, add the coriander to the oven tray and gently toss.
Toss the salad. Slice the steak. Divide the steak, Bombay potatoes and garden salad between plates. Pour the Mumbai coconut sauce over the steak.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Mumbai coconut sauce was a standout hit, with many praising its delicious and rich taste.
- Ease of prep: Some found the steak challenging to cook perfectly, especially with varying thicknesses of cuts.
- Suggestions: Consider adding more diverse vegetables to the sides and offering a light coconut milk option for the sauce.
- Portions: Several customers mentioned the meal was filling, with some even having leftovers for a family of four.
- Bombay potatoes: The turmeric and mustard seed-roasted potatoes were a favourite, with many planning to recreate them.
