Seared Steak & Mumbai Coconut Sauce

Seared Steak & Mumbai Coconut Sauce

with Bombay Potatoes & Radish Salad

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We can't work out which is best: the pop of brown mustard seeds on the turmeric-roasted potatoes, the gentle warmth of the creamy Mumbai-spiced coconut sauce or the burst and crunch of the garden salad. You decide!

This recipe is under 650kcal per serving

Tags:Under 650kcal

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

beef rump

1 sachet

brown mustard seeds





1 bag


1 tin

coconut milk

1 bag

mixed salad leaves



2 clove


1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2459 kJ
Fat24.9 g
of which saturates15.3 g
Carbohydrate43.7 g
of which sugars8.8 g
Protein42.2 g
Sodium387 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place the potato and brown mustard seeds on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.


While the potatoes are roasting, finely chop the garlic. Grate the carrot. Thinly slice the radish. Roughly chop the coriander.


When the potato has 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, season the beef rump with salt and pepper. Cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.


While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season and set aside.


n a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the mixed salad leaves, carrot and radish. Toss to coat. When the potatoes are done, add the coriander to the oven tray and gently toss to combine.


Slice the steak. Divide the steak, Bombay potatoes and radish salad between plates. Pour the Mumbai coconut sauce over the steak to serve.