Garlic Pepper Rump Steak

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 10g pepper and garlic seasoning
• 2pcs beef rump steaks
• 150g green beans
• 50g baby spinach leaves
• 15ml olive oil
• 20g butter
• 30ml milk
• 5ml wholegrain mustard

Method

1. Step 1 — Cook potato and carrot
   Peel the potatoes and carrot and cut into 2cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12 mins or until tender. Drain, return to the pan and cover to keep warm.
2. Step 2 — Prep and cook steaks
   Meanwhile, put 2 tsp pepper and garlic seasoning and 1 tbs olive oil in a bowl and stir to combine. Add the steaks and turn to coat. Heat a medium deep frypan over high heat until hot. Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins. Reserve the pan.
3. Step 3 — Prep beans
   While the steaks are cooking, trim the beans and halve on an angle.
4. Step 4 — Cook beans
   Add the beans and 2 tbs water to the reserved pan over medium-high heat. Cover and cook, stirring occasionally, for 3-4 mins until just tender.
5. Step 5 — Make mash
   While the beans are cooking, mash the potato and carrot until smooth. Add 1 tsp pepper and garlic seasoning*, 10g butter and 2 tbs milk and stir until combined. Taste, then season with salt.
6. Step 6 — Get ready to serve
   Add the spinach, 10g butter and 1 tsp wholegrain mustard to the beans, season with salt and stir until combined and the spinach is wilted. Divide the mash, greens and steaks among plates. Drizzle the steaks with any resting juices, if desired.

Allergens

Milk, Sulphites, Gluten, Sesame, Soy, Wheat