Rump steak salad with beans and sprouts
very easy
30 mins
30 mins
Ingredients
- 1 Rump steak (approx. 425 g)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Sweet peas
- 7-10 Tbsp Sugar
- 1 collar (approx. 45 g) Rocket
- 1 package (100 g) Bio Vita sprout mixture (alfalfa, radish, lentils and mung bean sprouts)
- 1 red chilli pepper
- 25 g liquid honey
- 25 g Dijon mustard with honey
- 4 TABLESPOONS white balsamic vinegar
- 1 1/2 TABLESPOONS hulled sesame seed
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp red chillies
- 7-10 Tbsp Aluminium foil
Directions
- 1
Dab meat dry. Heat the oil in a pan and fry the meat on both sides. Remove from the pan, season with salt and pepper, place on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 8-10 minutes. Take out of the oven and cover with aluminium foil and let rest for about 30 minutes. Then allow to cool down
- 2
In the meantime clean, wash and cut the sugar snap peas into pieces. Add a pinch of sugar to boiling salted water, bring to the boil and simmer for 1-2 minutes. Pour into a sieve, quench briefly, drain well and let cool off
- 3
Clean and wash the rocket and drain well in a sieve. Put sprouts in a sieve, rinse with cold water and drain well
- 4
For the vinaigrette, clean and wash the chilli pepper and cut into fine rings. Mix honey, mustard, vinegar, sesame and chilli. Season with salt and pepper. Stir in olive oil vigorously
- 5
Cut the meat into very thin slices. Mix mangetouts, sprouts and rocket. Mix in the meat. Add vinaigrette and mix in. Arrange on plates, garnished as desired with a chilli pepper
- 6
Waiting time approx. 45 minutes
Nutrition Facts
300 kcal
14 g
16 g
27 g
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