Seared Steak & Onion Chutney Sauce
with Garlic Mixed Mash & Garden Salad- Sulphites
Ingredients
1
Tomato
300 g
Beef Rump
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
Potato
2
Carrot
Nutrition Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Slightly crush garlic cloves using the flat side of a knife, then remove skin. Peel potato and carrot, then cut both into small chunks. • Cook potato, carrot and garlic in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • 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.
• Meanwhile, roughly chop tomato. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Return frying pan to medium heat, then add onion chutney, the balsamic vinegar and water, stirring until combined. Season to taste. 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 vinegar and olive oil. Season to taste. • Slice the seared steak. • Divide garlic mixed mash, garden salad and steak between plates. • Spoon onion chutney sauce over steak to serve. Enjoy!
