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 Dijonmustard, honey and applecidervinegar. Mix well and set aside.
2 Prep salad
Wash and chop the Romainelettuce and cucumber. Halve the cherrytomatoes. Toast the sunflowerseeds 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.
In a salad bowl, toss the Romainelettuce, cucumber and tomatoes with the toasted sunflowerseeds. Once ready to serve, drizzle with the olive oil and balsamicvinegar. Season with salt and pepper.
Divide the salad among plates. Slice the rested steaks and serve alongside.
Tips for fussy eaters
Serve their steak without the sauce, but with mashed potatoes instead.
The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.
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