Honey and Mustard Glazed Rump Steak

Name: Honey and Mustard Glazed Rump Steak with Fresh Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Rump steak; 6 Grams of Dijon mustard; 15 Grams of Honey; 15 ML of Apple cider vinegar; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 200 Grams of Romaine lettuce; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 20 Grams of Sunflower seeds; 2 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 1 Tsp of Salt; 1 Tsp of Black pepper

with Fresh Salad

Steak and salad is a classic for a reason!

Cals 337 · Prot 44 · Carbs 16 · Fat 10

Low Carb

20 min

Honey and Mustard Glazed Rump Steak with Fresh Salad

Steak and salad is a classic for a reason!

Cals 337 · Prot 44 · Carbs 16 · Fat 10

Low Carb

Ingredients

Steaks

Rump steak

400 Grams

Dijon mustard 13*

6 Grams

Honey

15 Grams

Apple cider vinegar

15 ML

Olive oil

2 Tbsp

Salt

1 Tsp

Black pepper

1 Tsp

Salad

Romaine lettuce

200 Grams

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Sunflower seeds

20 Grams

Olive oil

2 Tbsp

Balsamic vinegar 14*

15 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*13 Mustard, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1414 / 337
Fats (g)	10
of which saturated (g)	3.6
Carbohydrates (g)	16
of which sugars (g)	10.3
Fibers (g)	3.8
Proteins (g)	44
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep steaks

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. In a small bowl, combine the Dijon mustard, honey and apple cider vinegar. Mix well and set aside.

2 Prep salad

Wash and chop the Romaine lettuce and cucumber. Halve the cherry tomatoes. Toast the sunflower seeds in a hot, dry pan for 2 min until lightly browned. Transfer to a plate and set aside, reserve the pan.

3 Start steaks

Pat the steaks dry with kitchen paper. Return the pan to a high heat with a drizzle of oil. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking.

4 Finish steaks

Add the mustard and honey mixture to the pan and cook for 30 sec further or until the sauce has reduced. Transfer the steaks to a plate and leave them to rest for 5-10 min. Spoon the sauce from the pan over the steaks. Season the steaks generously with salt and pepper.

5 Salad

In a salad bowl, toss the Romaine lettuce, cucumber and tomatoes with the toasted sunflower seeds. Once ready to serve, drizzle with the olive oil and balsamic vinegar. Season with salt and pepper.