Honey Mustard Rump Steak
with Creamy Herb Potatoes & Garden Salad- Milk
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*
Ingredients
2
potato
1
tomato
1
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
Utensils
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.
Slice the honey mustard steak. Divide the steak, creamy herb potatoes and the garden salad between plates.
