with Mustard Mayo
Looking for a satisfying meal without the carb overload? Here you go! From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off, you can't go wrong with this one. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Carrot
1
Potato
1
Turnip
1
Beef rump
1 packet
Kale
0.5 bag
Mustard Mayo
1 packet
Red wine vinegar
1 tsp
Preheat the oven to 240°C/220°C fan-forced. Thickly slice the carrot into half-moons. Cut the potato and turnip into bite-sized chunks. Tear the kale leaves from stem, then roughly chop the leaves.
Preheat the oven to 240°C/220°C fan-forced. Thickly slice the carrot into half-moons. Cut the potato and turnip into bite-sized chunks. Tear the kale leaves from stem, then roughly chop the leaves.
Place the beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. TIP: Pounding the beef ensures it's extra tender once cooked.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: The steak will keep cooking as it rests.
To the roasted veggie tray, add a drizzle of red wine vinegar. Gently toss to combine.
Slice the seared steak. Divide the steak and roast veggie toss between plates, spooning any resting juices over the steak. Top with a dollop of mustard mayo to serve.
1861
kJ
Energy (kJ)
24.3
g
Fat
3.4
g
of which saturates
20.8
g
Carbohydrate
7.2
g
of which sugars
5.7
g
Dietary Fibre
34.9
g
Protein
313
mg
Sodium
