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Hot & Smoky Rump Steaks with Roasted Jalapenos and BBQ Glaze

Organic, grass fed beef rump steaks

 

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.

Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
Boom winner award - 2016 (65px)
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© 2020 Eversfield Organic Ltd, All Rights Reserved | Eversfield Organic Ltd Head Office: Ellacott, Bratton Clovelly, Okehampton, Devon EX20 4LB Registered in England | Company registration number: 4954144 | VAT no: 824926805