Beef Steak with Mustard Sauce Salad

1. 1

   100 g of beef rump and 15 to 20 g of mustard.

2. 2

   Make the sauce.

3. 3

   Put the mustard, wine and soy sauce in a bowl and mix well.

4. 4

   Make the side salad.

5. 5

   Boil the sugar snap peas, dice the tomato, and mix both with the yuzu pepper paste, white wine vinegar and olive oil.

6. 6

   Season the steak with salt and pepper.

7. 7

   Heat the tablespoon of olive oil in a frying pan and fry the steak.

8. 8

   Fry to your desired doneness, take out of the frying rest the meat.

9. 9

   Now we'll be finishing off the sauce for the meat.

10. 10

    Discard the oil in the frying pan.

11. 11

    Add 2 tablespoons of water to the pan and add the combined sauce ingredients.

12. 12

    Simmer over medium heat.

13. 13

    Taste, and add a little water if it's too salty.

14. 14

    Slice the rested steak into 6 to 7 pieces.

15. 15

    Put the meat on a plate with the salad on the side.

16. 16

    Spoon the sauce over the steak and serve.

* Per serving · 4 servings · Values may vary.