We marinated our mutton steaks with Shichimi Togarashi - a Japanese spice blend that creates an unusually delicious and warming flavour, bold enough to match the flavour of the mutton. Cooked over a medium heat to ensure the meat remains tender, these juicy rump steaks are great paired with peaches, feta, honey and thyme. Why not try this eclectic summer dish to share with friends, letting your guests get creative by assembling their own flatbreads.
1 MIN
Time
25 mins
Serves
4
Ingredients
500g Field & Flower mutton rump steaks
2 tbsp Shichimi Togarashi
1 tbsp olive oil
2 peaches, destoned and cut into chunky slices
100g feta, cubed
2 tbsp thyme, leaves removed from the stalk
1 tbsp honey
4 flatbreads
Instructions
Rub the mutton steaks with 1 tbsp olive oil and 2 tbsp Shichimi Togarashi, then cover loosely and leave to marinate in the fridge overnight.
BBQ the marinated mutton steaks for 6-7 minutes per side over a medium heat. You don't want the heat to be too high as the mutton can become tough if cooked too quickly.
Meanwhile, grill the peach slices for 1-2 minutes until starting to char. If serving with flatbreads, grill these alongside the peaches to crisp up a little.
Let the cooked steak rest for 5 minutes before serving. Once rested, slice into strips and pile into the flatbreads. Top with the feta cheese, grilled peaches, fresh thyme and a drizzle of honey to serve.
