MC - Pink peppercorn steak with parsnip chips

Name: MC - Pink peppercorn steak with parsnip chips
Cuisine: European, British
Ingredients: 1 tbsp apple cider vinegar; 15g creamed coconut; 2 garlic clove; 120g chestnut mushrooms; 400g parsnips; 2 tsp pink peppercorns; 600g rump steak; 40g mixed salad leaves; 1/2 shallot; 1 handful of fresh thyme

7 steps

A tender grass-fed rump steak with a lightly spicy and sweet pink peppercorn seasoning alongside crispy oven-baked parsnip chips. Cook time: 30 mins Allergens: Sulphites Cuisine: European Key ingredient: Grass-fed beef Calories: 899.15 Protein: 63.71g Carbs: 31.6g Fat: 55.78g

Updated at: Thu, 17 Aug 2023 14:03:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories650.7 kcal (33%)

Total Fat25.8 g (37%)

Carbs37.2 g (14%)

Sugars9.6 g (11%)

Protein69.2 g (138%)

Sodium181.1 mg (9%)

Fiber10.8 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspapple cider vinegar

15gcreamed coconut

2garlic clove

120gchestnut mushrooms

400gparsnips

2 tsppink peppercorns

600grump steak

40gmixed salad leaves

0.5shallot

1 handfulfresh thyme

Instructions

Step 1

Preheat the oven to 200C / gas mark 6. Finely chop or crush the garlic and thinly slice the mushrooms. Remove the thyme leaves from the stalks.

Step 2

To make a salad dressing; finely dice the shallot and place in a bowl with the vinegar and 1/2 tbsp oil.

Step 3

Using a pestle & mortar (or rolling pin), crush the pink peppercorns. Add to a bowl and mix with a pinch of sea salt and black pepper, and 1/2 tbsp oil. Rub this onto the steaks and set aside.

Step 4

Peel and slice the parsnips into thin chips. Mix with a pinch of sea salt, 1/2 tbsp olive oil and the fresh thyme leaves. Spread the chips out on a baking tray and place in the oven for 15-20 mins, turning halfway through.

Step 5

Preheat a frying pan on a medium-high heat. Cook the steaks until golden brown, 2-3 mins each side for medium rare or 4-5 mins each side for well done. Remove the steaks from the pan, leave to rest.

Step 6

Boil a kettle and dissolve the creamed coconut in 50ml boiling water. Heat the same frying pan with 1/2 tbsp oil on a medium heat and add the garlic and mushrooms for 3 mins, then add the creamed coconut for 2 mins. Season.

Step 7

Serve the pink peppercorn steaks on two warm plates and spoon over the creamy mushrooms. Serve alongside the parsnip chips and mixed leaves, drizzled with the shallot dressing. Allergy advice: Pink peppercorns have been known to cause reactions to those with a tree nut allergy