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How to make Mustard beef with honey carrot and bean salad

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 bunch baby carrots, trimmed, scrubbed
  • 1 tablespoon honey
  • 1/4 cup (60ml) olive oil
  • 500g Coles Australian Beef Rump Steak
  • 1 1/2 tablespoon Dijon mustard
  • 1 tablespoon thyme leaves
  • 2 tablespoons lemon juice
  • 200g green beans, trimmed
  • 120g mixed baby salad leaves
  • 400g can lentils, rinsed, drained
  • 200g punnet Coles Fresh Duet Perino Tomatoes, halved
  • 1/2 red onion, thinly sliced
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the carrots on the tray and drizzle with honey and 1 tbs of the oil. Roast for 20 mins or until tender.
  • Step 2 Meanwhile, brush steak with half the mustard and sprinkle with thyme. Preheat a barbecue grill or chargrill pan on high. Cook beef for 1-2 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest. Whisk lemon juice, remaining mustard and remaining oil in a jug.
  • Step 3 Cook the beans in a saucepan of salted boiling water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 4 Thinly slice the beef. Arrange salad leaves on a platter. Top with lentils, tomato, carrots, onion, beans and beef. Drizzle over the dressing. Serve immediately with lemon wedges.