Solo: Garlic Cream Steak

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Solo: Garlic Cream Steak

Marinated rump steak served with a zesty potato salad and rocket leaves on the side.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • 1 x rump steaks
  • ¼ tsp x ground cumin
  • 150g x baby potatoes
  • 1½ tbsp x sour cream
  • ¼ clove x garlic – peel, grate & chop finely
  • 2.5g x fresh dill – chop leaves finely
  • ⅛ x red onion – peel & chop finely
  • 1 stick x celery – slice thinly at an angle
  • 20g x rocket
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Steak marinade: Coat the steak with cumin and olive oil and season with salt and pepper. Set aside.

Step 4

Baby potatoes: Place a large saucepan on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Drain in a colander and set aside to cool slightly.

Step 5

Sauce: Mix together sour cream, garlic, lemon zest and juice (1 tbsp for 4; ½ tbsp for 2; ¼ tbsp for 1, add more to taste) and dill. Reserve for Step 4.

Step 6

Steak: Place a dry pan on high heat. When the pan is hot, add the marinated steaks and sear for 2-3 minutes a side only turning them once for a medium-rare steak (you can adjust the time to suit your preference).

Step 7

Potato salad: Mix the red onion, celery and baby potatoes with the sauce. Season with salt and pepper to taste.

Step 8

Serve the steak with the potato salad and rocket leaves on the side.