Honey Mustard Rump Steak

Name: Honey Mustard Rump Steak with Creamy Herb Potatoes & Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 tomato; 1 carrot; 1 bunch parsley; ½ tbs honey; ½ tbs water; ¼ tsp salt; 1 packet Beef Rump; ½ tbs white wine vinegar; 1 bag salad leaves; 1 packet Dijon mustard; 1 packet Greek-Style Yoghurt

with Creamy Herb Potatoes & Garden Salad

Get up to $175 off

Our chefs are always looking to take “meat and potatoes” to the next level. This week, they really raised the steaks (we’ll show ourselves out). Tonight, sirloin is pan-seared with a tangy honey mustard glaze. On the side, there’s a creamy potato salad that'll have you licking your lips and fingertips by the end of it. Dig in!

This recipe is under 650kcal per serving

Tags:

Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

tomato

carrot

1 bunch

parsley

1 packet

Beef Rump

1 bag

salad leaves

1 packet

Dijon mustard

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

½ tbs

honey

½ tbs

water

¼ tsp

salt

½ tbs

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)1910 kJ

Fat12.3 g

of which saturates6.7 g

Carbohydrate46.3 g

of which sugars13.8 g

Protein42 g

Sodium543 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of water to the boil. Cut the potato into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain and return to the saucepan. Cover to keep warm.

While the potato is cooking, slice the tomato into wedges. Grate the carrot. Roughly chop the parsley leaves. In a small bowl, combine the Dijon mustard, honey and the water. Set aside.

See Top Steak Tips (below) for extra info! Heat a large frying pan over a high heat with a drizzle of olive oil. Season the beef rump on both sides with salt and pepper. When the oil is hot, cook the beef rump for 3-4 minutes on each side for medium or until cooked to your liking. Remove the pan from the heat, then add the honey-mustard glaze and turn to coat the beef. Transfer to a plate and leave to rest for 5 minutes.

Top Steak Tips!

Use paper towel to pat steak dry before seasoning.
Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, add the Greek-style yoghurt and parsley to the cooked potato. Add the salt and season with pepper, then gently toss to combine. Set aside.

In a large bowl, combine the white wine vinegar and a drizzle of olive oil, then season. Add the spinach & rocket mix, tomato and carrot. Toss to coat.