Double Charred Beef & Balsamic Green Bean Salad
with Parmesan & Wholegrain Mustard
Just because a meal is simple, doesn’t have to mean that it’s lacking flavour! This seared beef rump is packed with bold flavours, 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
Green Beans
1 packet
Wholegrain Mustard
1 packet
Parmesan Cheese
(Contains: Milk;)
600 g
Beef Rump
1 packet
Rocket
Utensils
Cooking Steps
• 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 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 (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
• While the beef is resting, to the bowl with green beans, add rocket and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Thinly slice steak. • Divide seared beef rump and balsamic green bean salad between plates. • Garnish salad with Parmesan cheese. Serve steak with wholegrain mustard. Enjoy!
