Creamy BBQ Steak Mash Bowls by @veryhungrygreek

35 min

2 servings

🥩

400 g

Lean rump steak

🧂

30 ml

BBQ seasoning

🧂

2.5 ml

Salt

⚫

1.3 ml

Pepper

🥦

200 g

Tenderstem broccoli

🥔

400 g

Maris Piper potatoes

🧈

14 g

Light butter

🥛

90 ml

Semi-skimmed milk

🍖

1 tbsp

BBQ sauce

🍲

5 g

Beef stock cube

🥛

45 ml

Single cream

🫗

5 ml

Oil

💧

60 ml

Water

  1. Peel
    • Maris Piper potatoes

    Peel and dice the potatoes into even small cubes.

  2. Boil
    • Maris Piper potatoes
    • salt
    • Water

    Boil the potatoes in salted water until fork-tender, about 15 minutes.

  3. Season
    • lean rump steak
    • BBQ seasoning

    Season the room-temperature steak with 2 teaspoons BBQ seasoning, salt, and black pepper.

  4. Heat
    • cooking oil

    Heat the cooking oil in the frying pan over high heat.

  5. Sear
    • lean rump steak

    Sear the steak for 2½ minutes on each side for medium-rare.

  6. Transfer
    • lean rump steak

    Transfer the steak to a board and rest it for 4–5 minutes.

  7. Crumble
    • beef stock cube
    • BBQ seasoning

    Crumble the beef stock cube into the steak pan juices with 1 teaspoon BBQ seasoning.

  8. Stir
    • BBQ sauce
    • boiling water

    Stir in the BBQ sauce and boiling water until the stock cube dissolves.

  9. Add
    • single cream

    Add the single cream and simmer the sauce over low-medium heat until thickened.

  10. Steam
    • Tenderstem broccoli

    Steam or boil the Tenderstem broccoli until bright green and tender, about 4–5 minutes.

  11. Drain
    • Maris Piper potatoes
    • semi-skimmed milk
    • light butter

    Drain the potatoes and mash them with milk, light butter, salt, and black pepper.

  12. Cube
    • lean rump steak

    Cube the rested steak into bite-size pieces.

  13. Divide
    • Maris Piper potatoes
    • Tenderstem broccoli
    • lean rump steak

    Divide the mash and broccoli between two bowls, then top with steak and creamy BBQ sauce.

Creamy BBQ Steak Mash Bowls by @veryhungrygreek

35 min

2 servings

🥩

400 g

Lean rump steak

🧂

30 ml

BBQ seasoning

🧂

2.5 ml

Salt

⚫

1.3 ml

Pepper

🥦

200 g

Tenderstem broccoli

🥔

400 g

Maris Piper potatoes

🧈

14 g

Light butter

🥛

90 ml

Semi-skimmed milk

🍖

1 tbsp

BBQ sauce

🍲

5 g

Beef stock cube

🥛

45 ml

Single cream

🫗

5 ml

Oil

💧

60 ml

Water

Preparation Steps

  1. Step 1/13

    Peel and dice the potatoes into even small cubes.

    🥔Maris Piper potatoes
    🔪knife
    🪵chopping board

  2. Step 2/13

    Boil the potatoes in salted water until fork-tender, about 15 minutes.

    🥔Maris Piper potatoes
    🧂salt
    🍲saucepan

  3. Step 3/13

    Season the room-temperature steak with 2 teaspoons BBQ seasoning, salt, and black pepper.

    🥩lean rump steak
    🧂BBQ seasoning
    🧂salt
    ⚫black pepper
    🥄measuring spoons

  4. Step 4/13

    Heat the cooking oil in the frying pan over high heat.

    🫗cooking oil
    🍳frying pan

  5. Step 5/13

    Sear the steak for 2½ minutes on each side for medium-rare.

    🥩lean rump steak
    🍳frying pan
    🥢tongs

  6. Step 6/13

    Transfer the steak to a board and rest it for 4–5 minutes.

    🥩lean rump steak
    🥢tongs
    🪵chopping board

  7. Step 7/13

    Crumble the beef stock cube into the steak pan juices with 1 teaspoon BBQ seasoning.

    🍲beef stock cube
    🧂BBQ seasoning
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/13

    Stir in the BBQ sauce and boiling water until the stock cube dissolves.

    🍖BBQ sauce
    💧boiling water
    🍳frying pan
    🥄wooden spoon

  9. Step 9/13

    Add the single cream and simmer the sauce over low-medium heat until thickened.

    🥛single cream
    🍳frying pan
    🥄wooden spoon

  10. Step 10/13

    Steam or boil the Tenderstem broccoli until bright green and tender, about 4–5 minutes.

    🥦Tenderstem broccoli
    🍲saucepan
    🥢tongs

  11. Step 11/13

    Drain the potatoes and mash them with milk, light butter, salt, and black pepper.

    🥔Maris Piper potatoes
    🥛semi-skimmed milk
    🧈light butter
    🧂salt
    ⚫black pepper
    🍲saucepan
    🥔potato masher
    🥄wooden spoon

  12. Step 12/13

    Cube the rested steak into bite-size pieces.

    🥩lean rump steak
    🔪knife
    🪵chopping board

  13. Step 13/13

    Divide the mash and broccoli between two bowls, then top with steak and creamy BBQ sauce.

    🥔Maris Piper potatoes
    🥦Tenderstem broccoli
    🥩lean rump steak
    🍖BBQ sauce
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Herbs and Spices, Seasonings, Vegetables, Dairy, Stocks and Broths

Ingredients

Lean rump steak, BBQ seasoning, Salt, Pepper, Tenderstem broccoli, Maris Piper potatoes, Light butter, Semi-skimmed milk, BBQ sauce, Beef stock cube, Single cream, Oil, Water

Notes

Lean rump steak (room temp), BBQ seasoning (heaped, for the creamy bbq sauce), Maris Piper potatoes (peeled and diced), Oil (for searing the steak), Water (a splash of boiling water for the sauce)

Allergens

Milk

Dietetics

Dietary regimen

High-protein diet, Omnivore diet

Calories

566 kcal

Macro nutrients

Protein: 54g, Carbohydrates: 47g, Fat: 18g, Fiber: 6g

Nutritional Information

Minerals

Potassium: 1150mg, Iron: 5.2mg, Calcium: 135mg, Sodium: 620mg

Vitamins

Vitamin C: 90mg, Vitamin B12: 3.2µg, Vitamin B6: 1.1mg, Vitamin K: 120µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

frying pan, saucepan, potato masher, knife, chopping board, measuring spoons, wooden spoon, tongs

Appliances

Stove, Kettle

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

British, American

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Smooth

Flavors

Smoky, Savory, Sweet, Tangy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after cooking; do not leave cooked meat out for more than 2 hours.), fridge : 3 days (Cool within 2 hours and store in an airtight container at 4°C or below. Keep sauce and mash separately when possible.), freezer : 2 months (Freeze cooled portions in airtight freezer-safe containers. Thaw overnight in the fridge and reheat until piping hot.)