Ingredients
For the Texan BBQ Beans and potato hash:
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Water 300 ml
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Potatoes1cm Dice 1.2 kg
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Red peppers1cm Dice 100 g
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Yellow peppers 1cmDice 100 g
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Green peppers1cm Dice 100 g
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Onions1cm Dice 100 g
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Vegetable oil 50 ml
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Butter beans canned in water 600 g
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Tinned tomatoes 300 g
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Cornflour 15 g
For the rump steak:
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Rump steak trimmed of fat 1200 g
Preparation
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For the Texan BBQ Beans and potato hash:
- Preheat an oven to 180c. Place the potatoes, onions and peppers in an oven proof tray, mix with the oil and place in the oven. Cook for 40-45 minutes or until golden.
- Mix half the water, tinned chopped tomatoes and the KNORRBarbecue Paste into apan. Place on a medium heat and bring to the boil.
- Add the butter beans and simmer for 5 minutes.
- Meanwhile in a small bowl, whisk the cornflour and the rest of the water to form a smooth paste. Add the paste to the beans and simmer for 3 minutes.
- Set aside and keep warm.
- Remove the roasted vegetables from the oven and on a baking tray create a disc by pressing the potato mixture into a mould. Re-heat the discs when ready to serve
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For the rump steak:
- Pre-heat a searing grill.
- Cut the steaks into equal portions 120g per person.
- Coat the steaks in the KNORR Professional Mixed Chilli Puree and place on the searing grill until required cooking temperature is reached.
- Allow to rest for 2 minutes.
- Serve with BBQ Beans and cooked potatoes.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
