Top Rump Minute Steaks with Parsnip & Blue Cheese Gratin | Abel & Cole
Top Rump Minute Steaks with Parsnip & Blue Cheese Gratin
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Prep: 20 mins
Cook: 30 mins
What goes better together than steak and potatoes? We reckon pan fried organic top rump minute steaks and a rich, bubbling gratin of sweet parsnips and creamy blue cheese might just have the classic meat and veg combination beat.
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867 kcal
(per portion)
Ingredients you'll need
  • 300g parsnips
  • 300g potatoes
  • 500ml full cream milk
  • 1 bay leaf
  • 1 onion
  • 200g kale
  • 1 garlic clove
  • 1 lemon
  • ½ x 150g Perl Las
  • A handful of thyme, leaves only
  • 2 top rump minute steaks
From your kitchen
  • 1 tbsp + 4 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel the parsnips and potatoes. Chop both into 2cm cubes. Place in a pan.

  • 2.

    Pour in the milk. Drop in the bay leaf. Bring to a simmer over a medium heat, then turn the heat down and simmer for 10 mins till the veg is just tender when pierced with a sharp knife.

  • 3.

    While the veg are cooking, peel and thinly slice the onion. Finely shred the kale stems and leaves. Peel and grate the garlic clove. Zest the lemon.

  • 4.

    Heat your grill to medium high. No grill? Set your oven to its highest temperature. When the veg is tender, use a slotted spoon to lift it out of the pan (reserving the milk in the pan) and pop it into a small baking dish. Discard the bay leaf.

  • 5.

    Crumble half the pack of Perl Las into the dish. Add the thyme leaves, a pinch of salt and a good crack of black pepper. Lightly mash together with 2-3 tbsp of warm milk from the pan. It should be slightly loose. Slide the gratin under the grill for 5 mins till it’s golden and bubbling.

  • 6.

    While the gratin is grilling, heat a frying pan. Rub 2 tsp oil into each steak and lightly season with salt and pepper. Place the steaks in the hot pan and cook for 30 secs-1 min on each side for rare steaks. Cook for 1-2 mins longer on each side for more well-done steak. Place the steaks on a plate or board, loosely cover with foil and leave to rest.

  • 7.

    Place the frying pan back on the heat. Drizzle in 1 tbsp olive oil. Throw in the onion, kale and garlic. Stir fry for 4-5 mins till the onion is softened and the kale is slightly crisp on the edges. Add the lemon zest, a pinch of salt and a little squeeze of lemon juice.

  • 8.

    Spoon the parsnip and blue cheese gratin on to a couple of warm plates. Serve with the steaks and zesty kale.

  • Tip

    Easily cheesed
    Your leftover Perl Las will keep for a week, wrapped, in the fridge. It has a lot of flavour, so a little goes a long way. Try mashing some into roast squash for a cheesey vegetable mash. Or crumble over pasta tossed with chopped figs, roast onions and sage.

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