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TARRAGON AND MUSTARD BEEF SALAD FOR SUMMERTIME

Ingredients

  • 2 rump steaks (500g total)
  • 1 tablespoon olive oil
  • 275g baby green beans, trimmed
  • 100g mesclun (baby salad leaves)
  • 4 spring onions, thinly sliced

 

Tarragon Mustard Vinaigrette

 

  • 1 1/2 tablespoons Dijon mustard with tarragon
  • 2 tablespoons white wine vinegar
  • 1/4 cup (60ml) olive oil

No. Servings: 4 servings

Cooking time: 15 minutes

TARRAGON AND MUSTARD BEEF SALAD FOR SUMMERTIME

Preparation:

  • Season steaks on each side with salt and pepper.
  • Heat oil in a large frying pan and cook steaks for 4 minutes on each side over medium-high heat. Transfer to a plate and thinly slice.
  • Blanch the beans in boiling salted water for 2 minutes until tender and drain.
  • Tarragon mustard vinaigrette: whisk all ingredients in a small bowl and season to taste with sea salt and pepper.
  • Mix the blanched beans, mesclun, spring onion and steak in a large bowl, season to taste with salt and black pepper. Drizzle with dressing and go for it!

Nutrition Facts

Each one: 280 calories, 15g fat (7g saturated fat), 70mg cholesterol, 400mg sodium, 17g carbohydrate (7g sugar, 3g fiber), 24g protein.

 

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