Recipe

Mustard Minute Steak

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Mustard Minute Steak

Caramelised minute steaks slathered in mustard, lemon and parsley. Served with harissa-flavoured courgettes and tomatoes over rice.




Ingredients to serve 2

  • 2 x minute steaks
  • ½ cup x basmati rice
  • ½ tbsp x balsamic vinegar
  • 2 x courgettes
  • 1 tsp x Dijon mustard
  • 5g x fresh parsley - chop
  • 1 clove x garlic – crush, peel and chop finely
  • 1 tsp x harissa
  • ½ x lemon – halve and juice
  • 2 x tomatoes – dice finely (5mm
  • ½ x onion – slice finely
  • ½ tsp x paprika
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x minute steaks
  • 1 cup x basmati rice
  • 1 tbsp x balsamic vinegar
  • 4 x courgettes
  • 2 tsp x Dijon mustard
  • 10g x fresh parsley - chop
  • 2 cloves x garlic – crush, peel and chop finely
  • 2 tsp x harissa
  • 1 x lemon – halve and juice
  • 4 x tomatoes – dice finely (5mm
  • 1 x onion – slice finely
  • 1 tsp x paprika
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Method

Step 1

Prep: Prepare all the ingredients as indicated above. Cut the ends off the courgettes and slice finely lengthways using a potato peeler. Rub the steaks with paprika, salt, pepper and olive oil. Set aside.

Step 2

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 12 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Courgette mix: Add a few glugs of olive oil to a large saucepan over medium heat. Add the courgette slices and sauté for 2 minutes or so until nice and brown. Transfer to a plate and set aside. Add the onion and garlic to the pan and sauté for about 4 minutes until the onion is translucent. Add the tomatoes, harissa, balsamic vinegar and cook for another 5 minutes, stirring occasionally. Lastly, add the courgettes back into the pan and mix in. Remove from the stove and keep warm.

Step 4

Mustard sauce: Mix the parsley, lemon juice, Dijon mustard and a splash of olive oil in a large flat casserole dish.

Step 5

Minute steaks: Place a large frying pan on high heat and let it get smoking hot. Add the minute steaks (do not overlap, cook in batches if your pan is too small). Sear for just 45 seconds on each side. Remove and set aside. After a minute, cut the steaks into strips against the grain. Then add the strips to the mustard sauce in the casserole dish and coat well. Serve immediately.

Step 6

To serve: Plate the rice with the courgette mix on top. Add the minute steak strips on the side.