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Hot & Smoky Rump Steaks with Roasted Jalapenos and BBQ Glaze

 

Hot & Smoky Rump Steaks with Roasted Jalapenos and BBQ Glaze

Ready In: 30 Minutes

Serves 2

 

2 Hot & Smoky Rump Steaks

1 Jalapeno, cut into thick slices

A squeeze of lemon

1 Garlic clove, crushed

1 tbsp Worcestershire sauce

2 tbsp Ketchup

1 tbsp Tomato Puree

1 tbsp malt vinegar

2 tsp brown sugar

Salt and pepper

Olive oil

 

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.

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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016