Grilled steak with mustard-glazed potatoes
1 hour 15 minutes
Here lean beef is flavoured with a honey-mustard marinade and served with potatoes that are first boiled, then tossed in the marinade and grilled with the meat for a barbecued effect. Both are served on a bed of peppery watercress.
Ariana Klepac
Be the first to make this!
Ingredients
Serves: 4
- 1/4 cup Dijon mustard
- 1 tablespoon clear honey
- 1 tablespoon cider vinegar
- 2 cloves garlic, finely chopped
- 1/4 teaspoon pepper
- 500 g lean beef, such as beef fillet
- 750 g new potatoes
- 1 large onion, cut into 8 wedges
- 1 bunch watercress, tough ends trimmed
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Combine the mustard, honey, vinegar, garlic and pepper in a large bowl and stir well to combine. Place the beef in a shallow bowl. Measure out 2 tablespoons of mustard mixture and rub all over the beef. Marinate the beef for 30 minutes at room temperature or up to overnight in the refrigerator.
- With a vegetable peeler, remove a strip of skin from around each potato. Drop the potatoes in a large pan of boiling water and cook until they are just tender, about 20 minutes. Drain the potatoes well. Add to the bowl of mustard mixture, tossing to coat. With a slotted spoon, transfer the potatoes to the grill. (Leave room on the grill pan for the onion wedges and beef.)
- Add the onion to the mustard mixture in the bowl, turning the wedges to coat. Add to the grill pan with the potatoes.
- Preheat the grill. Add the beef to the potatoes and onion on the grill pan. Grill 8 cm from the heat for 8 minutes, turning the beef, potatoes and onion midway through cooking. Let the beef stand for 5 minutes before slicing. Serve with watercress.
HEALTH HINT
There are two good reasons to serve meat and potatoes on a bed of salad greens: the fresh greens provide a delicious contrast to the meat; and at the same time, they round out the meal with important nutrients, such as carotenoids, vitamin C, folate and fibre.
