Seared Beef & Sticky Balsamic Onion Sauce
with Garlicky Mixed Mash & Garden Salad
- Sulphites
How do you jazz up a beef and mash dinner, the answer is here two-fold. First, add a carrot to the potato to make a vibrant mixed veggie mash, it’s very eye-catching. Next up, an onion chutney to bring in a smokey flavour to the tender beef rump. There you have it, a recipe refurbishment in four easy steps. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Tomato
300 g
Beef Rump
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
Potato
2
Carrot
2
Garlic
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Half-fill a large saucepan
with boiling water, then add a generous pinch of salt.
• Slightly crush garlic cloves using the flat side of a knife, then remove skin.
Peel potato and carrot, then cut both into bite-sized chunks. Roughly
chop tomato.
• Cook potato, carrot and garlic in the boiling water until easily pierced with
a fork, 10-15 minutes. Drain and return veggies and garlic to the pan with a
drizzle of olive oil, then season with salt.
• Mash until smooth, then cover to keep warm.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or
until cooked to your liking.
• Transfer to a plate to rest.
TIP: The meat will keep cooking as it rests.
• Return the frying pan to medium heat, then add onion chutney, the
balsamic vinegar and a splash of water, stirring until combined. Season to
taste with salt and pepper. Remove from heat.
TIP: Add a splash more water if the sauce looks too thick.
• In a large bowl, combine mixed salad leaves, tomato and a drizzle of white
wine vinegar and olive oil. Season to taste.
• Slice steak.
• Divide seared beef, garlicky mixed mash and garden salad between plates.
• Spoon sticky balsamic onion sauce over steak to serve. Enjoy!
