Honey and Mustard Steak

with Fresh Salad

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low-carb
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Instructions

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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.

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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. 

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3 Start steaks

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

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4 Finish steaks

Add the mustard and honey mix to the pan and cook for 30 seconds 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.

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5 Combine 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

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6 Serve

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.

Pro tip

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.

Steak and salad is a classic for a reason!

Cooking Time: 20 min

Cals 524 · Prot 47 · Carbs 19 · Fat 29

Gluten-Free

Dairy-Free

Ingredients

Number of people

Steaks

Beef sirloin steak 400 Grams
Dijon mustard 6 Grams
Honey 20 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 15 ML
Salt 1 Tsp
Black pepper 1 Tsp

Steak and salad is a classic for a reason!

Cooking Time: 20 min

Cals 524 · Prot 47 · Carbs 19 · Fat 29

Gluten-Free

Dairy-Free

Instructions

photo

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.

photo

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. 

photo

3 Start steaks

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

photo

4 Finish steaks

Add the mustard and honey mix to the pan and cook for 30 seconds 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.

photo

5 Combine 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

photo

6 Serve

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.

Pro tip

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.

Ingredients

Number of people

Steaks

Beef sirloin steak 400 Grams
Dijon mustard 6 Grams
Honey 20 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 15 ML
Salt 1 Tsp
Black pepper 1 Tsp
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