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Hot & Smoky Rump Steaks with Roasted Jalapenos and BBQ Glaze
Ready In: 30 Minutes
1 Jalapeno, cut into thick slices
1 tbsp Worcestershire sauce
1 tbsp malt vinegar
2 tsp brown sugar
Salt and pepper
For the BBQ glaze, add the crushed garlic into a small sauce pan with a drop of olive oil and turn on low heat. Cook until golden then add the Worcestershire sauce, ketchup, tomato puree, malt vinegar, brown sugar, salt and pepper (to taste). Stir well and allow to simmer with the lid on. Add water or lemon juice if it starts to look a little dry.
Heat the oven to 220. Put jalapeno slices in a small oven-proof dish and place in the oven for 10-15 minutes.
Heat griddle pan on high heat and add the steaks to the pan when hot. Cook to your preferred rare-ness and then leave to rest on a wooden board.
Serve all together with homemade chunky chips and a side salad.