- 1 small red onion, very thinly sliced into rounds
- 1/4 cup white wine vinegar
- 1 tablespoon wholegrain mustard
- 1 tablespoon caster sugar
- 500g baby chat potatoes
- 1/3 cup balsamic glaze
- 1/4 cup fresh thyme leaves
- 4 x 150g beef rump steaks, trimmed
- 50g butter
- Steamed green beans, to serve
- Sliced carrot, to serve
- Step 1Combine onion, vinegar, mustard and sugar in a bowl. Set aside for 30 minutes.
- Step 2Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until just tender. Drain well. Stand for 5 minutes. Transfer to a plate. Using the back of a fork, press on each potato to flatten slightly.
- Step 3Meanwhile, combine glaze and thyme in a shallow glass or ceramic dish. Season with salt and pepper. Set aside. Heat a large non-stick frying pan over medium-high heat. Cook steaks for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer steak to glaze mixture in dish. Turn to coat. Cover loosely with foil. Set aside for 5 minutes to rest.
- Step 4Add butter and potato to pan over high heat. Cook for 5 minutes, turning potato carefully, or until golden and crisp. Serve steak with potato, drained onion mixture, steamed beans and carrots.
- Low carb
- Low kilojoule
- Lower gi
Balsamic glaze can be found in the vinegar section of the supermarket.
Other pickles would also be great accompaniment to this dish, so swap the red onion for carrot matchsticks, thinly sliced red radish, thinly sliced turnip or beetroot matchsticks.
Step 1 can be made, covered and then refrigerated for up to 1 day.
- Author: Tracey Meharg
- Image credit: Andrew Young
- Publication: Super Food Ideas