Mustard beef with honey carrot and bean salad

Recipes / Salads

Summer is here! Create a beautiful family meal on the barbecue with this tangy Mustard beef with sweet honey carrot and bean salad.

Recipe «Mustard beef with honey carrot and bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch baby carrots, trimmed, scrubbed, 1 tbsp honey, 1/4 cup olive oil, 500g Coles Australian Beef Rump Steak, 1 1/2 tbsp Dijon mustard , 1 tbsp thyme leaves, 2 tbsp 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.

Ingredients:

  • 1 bunch baby carrots, trimmed, scrubbed 
  • 1 tbsp honey 
  • 1/4 cup olive oil 
  • 500g Coles Australian Beef Rump Steak 
  • 1 1/2 tbsp Dijon mustard 
  • 1 tbsp thyme leaves 
  • 2 tbsp 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 

Instructions

  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.
  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.
  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.
  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.