Mustard Steak with Tuscan Salad 

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Char grilled steak basted with mustard served with a salad of artichoke, tomato and beans.

Suggestions:

Serve with a wholemeal bread roll.

Ingredients:

4 serving portions lean beef steak (400g)

2 tsp olive oil

3 1/2 oz mixed green and butter beans, sliced 5cm

7 oz mixed salad leaves

2 tomatoes, cut into wedges

9.98 oz artichoke hearts, drained

1 Tbsp lowfat Italian salad dressing

Directions:

Steam or microwave beans until bright in colour, about 2 minutes. Refresh in cold water, drain. Toss with salad leaves, tomatoes and artichokes. Chill well, then add about a tablespoon of dressing when ready to serve.

Brush steak with a little oil to stop surface drying out and sticking to bbq plate or char grill.

Cook on a hot bbq plate or char grill until well sealed (about 2-3 minutes each side for boneless cuts, 3-4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn. Brush with mustard.

For rare, remove immediately after sealing. For medium or well done, move to cooler part of bbq or reduce heat to medium/low and continue cooking about 2-3 minutes each side for medium, 4-5 minutes each side for well done. For a really tender, juicy result, lean beef is best cooked to rare or medium only.

Test steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.

Variations:

Recommended Cuts:
Boneless Steak:Sirloin [New York cut], rib eye [Scotch fillet], rump [including eye, centre cut and tip], fillet, round eye medallion, eye of silverside, blade, oyster blade or topside.Bone-in Steak:Blade, T-bone, rib or sirloin [Porterhouse].

Nutritional Information does not include bread roll.

Author:

Meat & Livestock Australia

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