Edwards of Conwy

A Proper Butcher

Welsh Beef Steak with Leek, Tomato and Chilli Jam

Rump Steaks


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  1. Cook steak on a hot preheated griddle plate, frying pan or grill for: Sirloin, rump or rib eye 2-3cm (¾-1¼
  2. Allow steak to rest for a couple of minutes before serving.
  3. Heat oil in pan and add leeks, onion, garlic and chillies. Cook until starting to soften. Add tomatoes, sugar and vinegar,
  4. Cook jam for about 10-15 minutes until starting to reduce and becomes a little sticky.
  5. Serve steak with chilli jam and crispy fried leeks.


  • 2 thick rump Welsh Beef steaks
  • 15ml (1tbsp) olive oil
  • 1 leek, finely chopped
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 red chillies, deseeded and finely chopped
  • 4 tomatoes, roughly chopped
  • 100g (4oz) Demerara sugar
  • 45ml (3tbsp) red wine vinegar