Peruvian-style pan-fried steak
- 3tbsp reduced-salt soy sauce
- 2tbsp red wine vinegar
- 1tsp Worcestershire sauce
- 1tsp dried mixed herbs
- 2 cloves garlic, crushed
- 2 Asda Farm Stores Beef Rump Steaks
- 300g frozen Asda Golden Crispy Potatoes
- 1tbsp rapeseed oil
- 3 spring onions, sliced
- ½ each red and orange pepper, deseeded and finely sliced
- 2tbsp tomato purée
- 1tsp smoked paprika
- 250g cooked basmati rice, prepared according to the pack instructions
- Juice ½ lemon
- 2tbsp chopped parsley
Put the soy sauce, red wine vinegar, Worcestershire sauce, dried herbs and 1⁄2 the garlic in a bowl and mix together. Add the steaks and stir to coat well with the soy mixture. Cover and leave to marinate in the fridge for at least 2 hrs or preferably overnight.
About 30 mins before serving, cook the crispy potatoes according to the pack instructions.
Meanwhile, heat ½ the oil in a pan on a medium heat. Fry the remaining garlic for 1 min. Add the spring onions and peppers and fry for 4-5 mins.
Add the tomato purée, paprika and 1tbsp water, mix together, then stir in the rice. Stir-fry for 3 mins. Stir in the lemon juice and chopped parsley, transfer to a dish and keep warm.
Remove steaks from the marinade. Heat the remaining oil in a frying pan and cook the steaks for 3-4 mins on each side. Set aside to rest for 5 mins, then slice.
Divide the rice and potatoes between 4 plates and arrange slices of steak on top of the rice to serve.