Dijon Rubbed Rump Steak

with Goat Cheese Stuffed Peppers

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low-carb
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low-carb
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Instructions

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1 Roast peppers

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge 30 min prior to cooking. Rinse and halve the bell peppers (remove seeds). Place the peppers into an oven casserole and bake for 15 min.

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2 Soften spinach

Bring a pot of water to a boil. Rinse and chop the spinach. Place the spinach into a bowl and pour some boiling water on top. Drain the softened spinach and discard the water. Squeeze off any excess water.

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3 Mix stuffing

Combine the crumbled goat cheese, spinach, chopped sun dried tomatoes and pine nuts in a bowl. Season with a pinch of salt and pepper.

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4 Stuff and bake

Spoon the mixture into the pepper halves. Bake for 10-15 min further.

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5 Mix and coat

Make the mustard coating. Peel and crush the garlic and mix with mustard and olive oil. Season with salt and pepper. Use half of the mixture to coat the steaks before cooking.

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6 Fry steaks

Heat a large frying pan over high heat with a drizzle of oil. Once hot, add the steaks and fry for 2 min. Flip and cook for 2 min further, brushing with the remaining mustard spread. Let the steaks rest for 5-10 min before slicing. Serve with the stuffed peppers.

Tips for fussy eaters

Serve with pasta or rice.

Pro tip

Bring your steak to room temperature before frying. Pat dry the surface with kitchen paper. Preheat the pan well before adding the steaks in.

Have a date night at home!

Cooking Time: 35 min

Cals 669 · Prot 66.6 · Carbs 33.6 · Fat 31.7

Ingredients

Number of people

Steaks

Rump steak 350 Grams
Olive oil 2.00 Tbsp

Mustard spread

Garlic cloves 2.00 Pieces
Grainy mustard 20.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Grams

Stuffed peppers

Red bell pepper 2.00 Pieces
Salt 0.50 Tsp
Spinach (palak) 150.00 Grams
Goat cheese, big block 80.00 Grams
Sun dried tomatoes 60.00 Grams
Black pepper 0.50 Grams
Pine nuts 10.00 Grams

Have a date night at home!

Cooking Time: 35 min

Cals 669 · Prot 66.6 · Carbs 33.6 · Fat 31.7

Instructions

photo

1 Roast peppers

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge 30 min prior to cooking. Rinse and halve the bell peppers (remove seeds). Place the peppers into an oven casserole and bake for 15 min.

photo

2 Soften spinach

Bring a pot of water to a boil. Rinse and chop the spinach. Place the spinach into a bowl and pour some boiling water on top. Drain the softened spinach and discard the water. Squeeze off any excess water.

photo

3 Mix stuffing

Combine the crumbled goat cheese, spinach, chopped sun dried tomatoes and pine nuts in a bowl. Season with a pinch of salt and pepper.

photo

4 Stuff and bake

Spoon the mixture into the pepper halves. Bake for 10-15 min further.

photo

5 Mix and coat

Make the mustard coating. Peel and crush the garlic and mix with mustard and olive oil. Season with salt and pepper. Use half of the mixture to coat the steaks before cooking.

photo

6 Fry steaks

Heat a large frying pan over high heat with a drizzle of oil. Once hot, add the steaks and fry for 2 min. Flip and cook for 2 min further, brushing with the remaining mustard spread. Let the steaks rest for 5-10 min before slicing. Serve with the stuffed peppers.

Tips for fussy eaters

Serve with pasta or rice.

Pro tip

Bring your steak to room temperature before frying. Pat dry the surface with kitchen paper. Preheat the pan well before adding the steaks in.

Ingredients

Number of people

Steaks

Rump steak 350 Grams
Olive oil 2.00 Tbsp

Mustard spread

Garlic cloves 2.00 Pieces
Grainy mustard 20.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Grams

Stuffed peppers

Red bell pepper 2.00 Pieces
Salt 0.50 Tsp
Spinach (palak) 150.00 Grams
Goat cheese, big block 80.00 Grams
Sun dried tomatoes 60.00 Grams
Black pepper 0.50 Grams
Pine nuts 10.00 Grams
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