Sugar pea and sprouts salad with steak strips

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 2 TABLESPOONS Oil
  • 1 (approx. 400 g) large rump steak
  • 7-10 Tbsp salt, pepper
  • 250 g Sweet peas
  • 100 g mixture of sprouts (e.g. alfalfa, radish, lentil and mung bean sprouts)
  • 1 collar (approx. 50 g) Arugula
  • 1 red chilli pepper
  • 4 TABLESPOONS White wine vinegar
  • 1 TABLESPOON Dijon mustard
  • 1 TABLESPOON liquid honey
  • 2 TABLESPOONS good olive oil
  • 3 TSP Sesame
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat the oil in an ovenproof pan. Dab meat dry and fry on each side for about 2 minutes.

  2. 2

    Season with salt and pepper. Roast in the hot oven for about 10 minutes. Take out, wrap in aluminium foil and let it rest for about 30 minutes.

  3. 3

    Clean, wash and cut the sugar snap peas into pieces. Cook in boiling salted water for 1-2 minutes. Drain, quench, drain and let cool off. Rinse sprouts in a sieve and drain well.

  4. 4

    Clean the arugula, wash and shake dry.

  5. 5

    For the dressing, clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Mix with vinegar, mustard, honey, salt and pepper. Fold in olive oil. Stir in sesame seeds.

  6. 6

    Cut the meat into thin slices. Mix with mangetouts, sprouts, rocket and vinaigrette. Serve.

Nutrition Facts

KCAL
300 kcal
CARBS
14 g
FATS
15 g
PROTEINS
26 g