Peppered Steak with Roasted Carrots, Red Onion Relish and Mustard Mash

Pan-seared peppered rump steak served with oven-roasted carrots, caramelized red onion relish, and creamy wholegrain mustard mash.

Dinner Beef Main Course High Protein Steak

Estimated Nutrition

Calories

1342.5

kcal / serving

1342.5 kcal total

Carbs

65.2g

per serving

65.2 g total

Fat

98.4g

per serving

98.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

CondimentsSauces

tbsp

tbsp

Dairy

for relish

for mash

Liquids

Meat

150

Rump Steak

NutsSeeds

tbsp

Peppercorn

whole, crushed

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

for steak

for carrots

for relish

for mash

Vegetables

piece

Carrot

peeled, roughly chopped and blanched

0.5

piece

Red Onion

chopped

piece

Potato

peeled, cut into cubes and boiled

Method

Chargrill the steak in a very hot griddle pan for 2-3 minutes per side.

Transfer steak to the baking sheet with carrots, drizzle with oil, season, and roast for 4-5 minutes.

Remove beef to rest while carrots continue roasting until golden-brown.

Preheat a non-stick baking sheet in the oven at 200°C.

Serve the rested steak with carrots, mustard mash, and a spoonful of relish.

Rub the steak with oil and press into crushed peppercorns to coat.

Sauté the red onion in butter and oil until softened.

Caramelize with brown sugar, then simmer with red wine and vinegar until thickened.

Mash the boiled potato with butter, oil, milk, mustard, and seasoning until smooth.