Sage salt steak with buttery greens recipe

  • Serves 2
  • 10mins to prepare and 10mins to cook, plus 5mins to rest
  • 500 calories / serving
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Impress someone special with this quick and easy meal that is on the table in less than 30 minutes, leaving you plenty of time to unwind.

In a small bowl, combine the mustard powder, salt and sage. Brush the steaks with oil and sprinkle over the sage salt, reserving a little to scatter at the end.

Set a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Remove the steaks from the pan and loosely cover with foil. Leave to rest for 5 minutes.

Using kitchen towel, remove any steak juices from the pan, then heat the butter over a medium heat. Add the garlic and mustard and cook for 30 seconds, stirring well to combine. Add the kale and cook for 3 minutes, stirring until wilted.

Divide the kale between 2 plates, lay over the steaks and sprinkle over the reserved sage salt.

Tip: For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes.

See more Steak recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1/2tsp mustard powder
  • 1/2tbsp sea salt flakes
  • 1tbsp dried sage
  • 2 x 200g (7oz) British rump steak
  • 15ml (1tbsp) olive oil
  • 35g (1 1/2oz) unsalted butter
  • 1 garlic clove, crushed
  • 1tbsp wholegrain mustard
  • 200g (7oz) curly kale, sliced
  • Energy 2085kj 500kcal 25%
  • Fat 33g 47%
  • Saturates 14g 70%
  • Sugars 2g 2%
  • Salt 4.5g 75%

of the reference intake
Carbohydrate 2.9g Protein 48.6g Fibre 4.7g


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