Beef Steak Roast Bowl
Steak with veg is a classic combination - and this recipe takes it up a notch. The vibrant mustard dressing elevates the natural flavours of perfectly cooked steak - making this a sure-fire winner in our books!
prep time
10 mins
cook time
22 minutes
serves
1 people
Ingredients
- 100g lean sirloin steak, trimmed of all visible fat
- 1 medium carrot, peeled and cut into chunks
- 1 small red onion, peeled and cut into wedges
- 60g cauliflower, cut into small florets
- 6 small baby potatoes, cut in half or quartered
- 2 garlic cloves, peeled and crushed
- 1½ teaspoons oil
- 2 sprigs of fresh thyme or rosemary leaves
- Black pepper
For the mustard dressing:
- 1 teaspoon English mustard
- 1 teaspoon light vinegar
- ½ tablespoon runny honey
Method
- Preheat the oven to 200°C,180°Fan, Gas Mark 6 for 5 minutes.
- Meanwhile, place the prepared vegetables including the garlic in a small shallow roasting pan lined with baking parchment paper. Add 1 teaspoon of the oil and a sprig of fresh thyme or rosemary leaves. Toss well and roast for 15 minutes.
- 5 minutes before the vegetables are ready, heat a non-stick griddle or frying pan over moderate heat until hot. Brush the steak with the remaining oil, season with black pepper and quickly sear in the hot pan for 1-2 minutes on one side.
- Remove the roasting pan from the oven, gently toss the vegetables and position the steak on top of the vegetables.
- Return the roasting pan to the oven and roast for a further 4 minutes, (for medium) or until the steak is cooked through to your liking.
- Remove the roasting pan from the oven, cover with foil and set to one side to allow the steak to rest for 2-3 minutes.
- Prepare the mustard dressing by whisking all the ingredients in a small bowl or shaking in a small clean glass jar with a lid until combined.
- Arrange the vegetables and sliced steak in a bowl. Drizzle with the mustard dressing and garnish with remaining herbs before serving.
