Take your traditional steak to the next level with this horseradish and mustard marinade.
Ingredients
- 500g Coles Australian Beef Rump Steak
- 1 tablespoon horseradish cream
- 2 teaspoons wholegrain mustard
- 2 bunches Dutch carrots, ends trimmed
- 1 small cauliflower, cut into small florets
- 400g pkt Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 red onion, cut into wedges
- 2 tablespoons white wine vinegar
- 2 teaspoon honey
- 120g Coles Brand Australian Baby Rocket
Method
- Step 1Preheat oven to 200C. Combine the beef, half the horseradish and half the mustard in a shallow container. Place in the fridge for 15 mins to develop the flavours.
- Step 2Meanwhile, place carrots, cauliflower and brussels sprout in a single layer on a large baking tray. Drizzle with 2 teaspoons of the oil. Season. Roast for 15 mins. Turn and add the onion. Roast for 10 mins or until golden brown and tender.
- Step 3While the onion is roasting, heat a barbecue grill or chargrill on high. Season the beef. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Step 4Whisk the vinegar, honey and remaining horseradish, mustard and oil in a small bowl. Season.
- Step 5Place the vegetables and rocket in a large bowl. Drizzle with the vinegar dressing and toss to combine. Add the beef to the rocket mixture and toss to combine. Divide among serving plates and serve immediately.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1443 kj
Energy
14g
Fat Total
3g
Saturated Fat
12g
Fibre
34g
Protein
346mg
Sodium
14g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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