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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06SAGESALTSTEAK HE

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 and view the full Food safety at home video.

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  • 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
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  • Energy 2084kj 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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