The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey Mustard Rump Steak & Onion Rings
Flavourful British grass-fed steaks are seared until golden, brushed with honey and mustard, and dished up with pan-sizzled onion rings. Wilted spinach and roasted carrot and potato fries make for classic, satisfying sides.
Prep in 10
High protein
Serving size
Ingredients
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 garlic clove
- 2 carrot
- 1 onion
- 1 large potatoes
- 2 tsp cornflour
- 2 rump steaks
- 25g honey
- 160g baby spinach
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Nutritional Information
Calories: 547
Protein: 41g
Carbs: 50g
Fat: 21g
Ingredients
- 1 rump steak
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 tsp cornflour (use half)
- 1 onion (use half)
- 2 carrot
- 160g baby spinach (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 25g honey (use half)
- 1 garlic clove (use half)
- 1 large potatoes (use half)
Nutritional Information
Calories: 598
Protein: 41g
Carbs: 61g
Fat: 21g
Honey Mustard Rump Steak & Onion Rings
Flavourful British grass-fed steaks are seared until golden, brushed with honey and mustard, and dished up with pan-sizzled onion rings. Wilted spinach and roasted carrot and potato fries make for classic, satisfying sides.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the potato and carrots into fries (peel optional). Place on a baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, turning halfway, until soft and golden.
- Make the dip; finely chop or crush the garlic and place in a bowl with the yoghurt, half the honey and half the mustard. Season with sea salt and black pepper, mix well and set aside.
- Slice half the onion into 2cm thick rings and place in a bowl with the cornflour. Toss to coat. Finely dice the remaining onion. Season the steaks with sea salt and black pepper.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the steaks and onion rings and cook (as a guide: 2-3 mins per side for medium-rare, or 4-5 mins per side for well-done). Turn the onion rings occasionally, until golden brown. Transfer the steak and onion rings to a plate and leave to rest. Brush the steaks with the remaining honey and mustard.
- Reheat the steak pan on medium-high heat. Add the diced onion and cook for 3 mins. Add the spinach and cook for 2-3 mins, until wilted. Season with sea salt and black pepper.
- Thinly slice the steaks against the grain. Serve with the fries, onion rings, wilted spinach and garlic dip on the side.
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