Mustard steak with chunky chips and salad
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Time to make:
$5.10 per serve
(at time of publication)
Full ingredients list:
1 medium potato, roughly cut into chunks
olive oil spray
125g lean beef steak
1 tablespoon red wine vinegar
2 tablespoons low-fat natural yoghurt
1 tablespoon wholegrain mustard
1 tablespoon fresh tarragon or 1/2 teaspoon dried tarragon
sprinkle of Tuscan seasoning
1 1/2 cups salad vegies, such as cucumber, tomato and shallot
1/2 cup rocket
2 tablespoons balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring a small saucepan of water to the boil. Add potato; cook for 10 minutes. Drain; return to pan.
Step 2 Set a medium non-stick frying pan over high heat. Spray steak with oil and cook for 2–3 minutes per side, or until done to your liking. Transfer to a serving plate; cover to keep warm. Add vinegar to pan and quickly stir in yoghurt, mustard and tarragon. Heat until a thick sauce forms. Pour sauce into a dish; cover to keep warm.
Step 3 Wipe pan and spray with olive oil again. Add potato and Tuscan seasoning; cook for 3–4 minutes, or until chips are slightly golden.
Step 4 Toss salad vegies with rocket and balsamic vinegar. Serve steak with warm mustard sauce, chunky chips and salad.
About this recipe
First published: April 2014