Seared Beef Rump & Green Bean Salad
with Parmesan & Dijon Mustard
Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp green bean salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Green beans
300 g
Beef Rump
1
Courgette
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Dijon Mustard
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips’ (bottom left)! • Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.
• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
• While the beef is resting, to the bowl with veggies, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper then toss to combine.
• Thinly slice beef. • Divide seared beef rump and balsamic green bean salad between plates. • Garnish salad with Parmesan cheese. Serve with Dijon mustard. Enjoy!
