Dijon Rubbed Rump Steak

with Feta 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 feta cheese, spinach and chopped almonds in a bowl. Season with a pinch of salt and pepper.

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4 Stuff and bake

Spoon the spinach and feta 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 540.0 · Prot 54.2 · Carbs 29.1 · Fat 25.8

Ingredients

Number of people

Steaks

Rump steak 350.00 Grams
Olive oil 2.00 Tbsp

Mustard spread

Garlic cloves 2.00 Pieces
Grainy mustard 15.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Stuffed peppers

Red bell pepper 2.00 Pieces
Salt 0.50 Tsp
Spinach (palak) 200.00 Grams
Feta cheese 50.00 Grams
Almonds whole 40.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Have a date night at home!

Cooking Time: 35 min

Cals 540.0 · Prot 54.2 · Carbs 29.1 · Fat 25.8

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 feta cheese, spinach and chopped almonds in a bowl. Season with a pinch of salt and pepper.

photo

4 Stuff and bake

Spoon the spinach and feta 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 350.00 Grams
Olive oil 2.00 Tbsp

Mustard spread

Garlic cloves 2.00 Pieces
Grainy mustard 15.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Stuffed peppers

Red bell pepper 2.00 Pieces
Salt 0.50 Tsp
Spinach (palak) 200.00 Grams
Feta cheese 50.00 Grams
Almonds whole 40.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
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