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Mustard steak with blueberry & orange salad
Mustard steak with blueberry & orange salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate beef with tangy mustard and vibrant blueberry bean salad.
Ingredients:
  • 4 (about 675g) beef porterhouse steaks
  • 1-46.80 gm Dijon mustard
  • 1 x 400g can borlotti beans, rinsed, drained
  • 1 x 75g pkt dried blueberries
  • 1 small red onion, finely chopped
  • 125.00 ml chopped fresh continental parsley
  • 1 orange
  • 2-54.60 gm olive oil
  • Petit pain bake-at-home rolls, to serve
Instructions:
  • Lightly coat a large frying pan with olive oil spray and heat on high. Rub both sides of the beef with mustard. Cook for 3-4 minutes on each side for medium doneness or to your preferred level. Place the beef on a plate and cover with foil, allowing it to rest for 5 minutes before serving.
  • In a large bowl, mix together the beans, blueberries, onion, coriander, and parsley.
  • Zest the orange using a zester, ensuring to only remove the outer orange layer. Then carefully cut the segments from the orange, removing any white pith. Add the orange zest, segments, and juice to the bean mixture along with olive oil. Season with salt and pepper to taste.
  • Plate the beef evenly among individual serving plates. Spoon the flavorful bean mixture over the beef and serve promptly with fresh bread rolls.

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