Seared Beef & Balsamic Green Bean Salad
with Parmesan & Wholegrain Mustard
- Milk
Just because a meal is simple, doesn't haven't to mean that It's lacking flavour! This seared beef rump is packed with bold flavors, from the tender beef to the tangy dressing and wholegrain mustard. A perfect balance of taste in every bite! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2 packet
Green Beans
300 g
Beef Rump
1 packet
Wholegrain Mustard
1 packet
Rocket Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
balsamic vinegar
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, until tender, 4-5 minutes.
• Transfer to a medium bowl and allow to cool slightly.
• Season beef rump with salt and pepper.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or
until cooked to your liking. Transfer to a plate to rest.
• While the beef is resting, to the bowl with green beans, add rocket leaves
and a drizzle of balsamic vinegar and olive oil. Season with salt and
pepper to taste.
• Thinly slice steak.
• Divide seared beef rump and balsamic green bean salad
between plates.
• Sprinkle Parmesan cheese over salad. Serve beef with
wholegrain mustard. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The balsamic dressing, wholegrain mustard, and Parmesan make for a well-balanced combination, though some found the salad a little bland on its own.
- Ease of prep: Quick and straightforward to pull together, with most of the work being a simple sear and toss.
- Suggestions: For a thicker or uneven cut of rump, sear it on the cooktop then finish in the oven to ensure even cooking throughout. Some customers enjoyed toasting sliced garlic or slivered almonds with the beans for added texture and flavour, and a few suggested adding tomatoes or mushrooms to round out the salad.
- Leftovers: The salad does not keep especially well, and several customers noted the steak was best enjoyed fresh rather than reheated.
- Portions: Many customers across serving sizes felt the beef quantity was too small, and a number also found the beans excessive — particularly for two-person serves where four bags felt like too much.
