Tender grilled steak sliced and tossed with mustard and currant dressing, pasta and salad.
Serves: 4 person(s)
Preparation Time: 20 mins
2 Tbsp wholegrain or coarse-grain mustard
1/2 cup orange juice
200 g uncooked spiral pasta
400 g boneless, lean steak, trimmed
2 tsp olive oil
8 lettuce leaves
1 cup sprouts
4 small tomatoes, cut into wedges
STEAK: Brush steak with a little oil to prevent surface drying out. Broil or cook under a well heated grill until well seared (about 3 to 4 minutes each side) before turning.
For rare, remove immediately after searing. For medium or well done, continue cooking about 3 to 4 minutes each side for medium, 4 to 5 minutes each side for well done. For a really tender, juicy result, lean beef is best cooked to rare or medium only. Test that steak is to your liking by pressing with tongs rather than cutting it. To retain juiciness, cover and rest about 2 minutes before serving.
SALAD: Slice steak and toss through drained cooked pasta, dressing and salad vegetables.
Serve with crusty bread (serving suggestion is not included in the nutritional analysis).
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