Griddled rump steak with chips & mustard mayo
0
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
There’s nothing like a tender juicy steak to make a meal special
Ingredients
Butternut Squash
450 g, cut into skinny chips (you can leave skin on)
Sweet potato, raw
450 g, scrubbed clean and cut into skinny chips
Potatoes, Raw
450 g, scrubbed clean and cut into skinny chips
Calorie controlled cooking spray
4 spray(s)
Oregano, Dried
1½ teaspoon(s), level
Beef rump steak, lean, raw
6 medium, (225g each)
Garlic
6 clove(s)
Green Beans
480 g
0% fat natural Greek yogurt
300 g
Smooth Mustard
1½ teaspoon(s), level
Lemon Juice, Fresh
1½ tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the chips on a large baking tray in single layer, mist with cooking spray and scatter over the oregano. Bake for 35 minutes until crisp and golden, shaking the tray occasionally to prevent sticking.
2
Meanwhile, to make the ‘mayo’, combine the yogurt, mustard and lemon juice in a bowl. Season to taste.
3
Season the steaks and scatter over the garlic. Mist with cooking spray. Heat a large griddle pan over a high heat and sear the steaks for 2 minutes on each side for rare, 3 minutes each side for medium and 4 minutes for well-done. Remove from the heat, cover with foil and rest for 4-5 minutes.
4
Cook the beans for 4-5 minutes in a pan of boiling water until tender. Drain.
5
Serve the garlic steak, chips and green beans with the mustard ‘mayo’.
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