Broiled Steak with Mustard-Glazed Potatoes
Here lean beef is flavoured with a honey-mustard marinade and served with potatoes that are first boiled, then tossed in the marinade and broiled with the meat for a barbecued effect. The broiled steak with mustard-glazed potatoes is served on a bed of peppery watercress.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 15minutes | 30minutes | 30minutes marinating |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time | Passive Time |
| 30minutes | 30minutes marinating |
- 1/4 cup Dijon mustard
- 1 tbsp clear honey
- 1 tbsp cider vinegar
- 2 cloves garlic finely chopped
- 1/4 tsp pepper
- 500 g lean beef such as beef tenderloin
- 750 g new potatoes
- 1 large onion cut into 8 wedges
- 1 bunch watercress tough ends trimmed
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Ingredients
Servings: servings
Units:
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- Combine the mustard, honey, vinegar, garlic and pepper in a large bowl and stir well to combine. Place the beef in a shallow bowl. Measure out 2 tablespoons of mustard mixture and rub all over the beef. Marinate the steak for 30 minutes at room temperature or up to overnight in the refrigerator.
- With a vegetable peeler, remove a strip of skin from around each potato. Drop the potatoes in a large pan of boiling water and cook until they are just tender, about 20 minutes. Drain the potatoes well. Add to the bowl of mustard glaze, tossing to coat. With a slotted spoon, transfer the potatoes to the broiler. (Leave room in the broiler pan for the onion wedges and beef.)
- Add the onion to the mustard mixture in the bowl, turning the wedges to coat. Add to the broiler pan with the potatoes.
- Preheat the broiler. Add the steak to the mustard-glazed potatoes and onion in the pan. Broil 8 cm from the heat for 8 minutes, turning the steak, potatoes and onion midway through cooking. Let the broiled steak stand for 5 minutes before slicing. Serve with watercress.
Per serving: 311 calories, 30 g protein, 7 g total fat, 3 g saturated fat, 66 mg cholesterol, 31 g total carbohydrate, 7 g sugars, 6 g fibre, 191 mg sodium
There are two good reasons to serve meat and potatoes on a bed of salad greens: the fresh greens provide a delicious contrast to the meat; and at the same time, they round out the meal with important nutrients, such as carotenoids, vitamin C, folate and fibre.
