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Photo of Rump steak and parsley vegies by WW

Rump steak and parsley vegies

Meal Items

Beef rump steak, raw

120 g, (buy 150g), fat trimmed

olive oil

½ tsp

Potato, baby new, boiled

120 g, (3 x 40g)


1 small, cut into batons

Green string beans, cooked without added fat

150 g

red wine vinegar

1 tbs

fresh flat-leaf parsley

¼ cup(s)

Dijon mustard

2 tsp

olive oil

1 tsp


Rub 150g lean rump steak (fat trimmed) with ½ tsp olive oil and season. Cook on a hot chargrill pan for 1 minute each side. Serve with 3 steamed baby potatoes, 1 steamed zucchini (cut into batons) and 150g steamed green beans tossed with 1 tbs red wine vinegar combined with ¼ cup coarsely chopped flat-leaf parsley, 2 tsp Dijon mustard and 1 tsp olive oil. Season.