Rump steak with zucchini salad

Ingredients for 2 servings:

• 2 rump steak(s), low-fat, approx. 130 g each
• 2 tsp mustard
• 1 tbsp herbs, fresh
• 1 garlic clove(s)
• salt and pepper
• 1 large zucchini
• 1 m.-sized carrot(s)
• 2 spring onions
• 4 radishes
• 1 lemon(s), peel and juice
• some stalks of basil, and/or parsley, chervil or arugula

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Low-carb, low-fat

Mix the mustard with the chopped herbs and garlic. Season the steaks with salt and pepper, then sear them briefly on all sides in a non-stick pan with a splash of water. Remove from the pan and brush with the mustard mixture. Wrap in aluminum foil and continue cooking in the oven at 80°C for about 10 minutes. Slice the zucchini into “noodles” using a mandoline or slice it into “spaghetti” using a vegetable cutter. Finely grate the carrot and thinly slice the radishes. Finely chop the spring onions. Sprinkle the lemon zest and juice over the zucchini and the remaining vegetables and toss well. Sprinkle the chopped fresh herbs over the meat. Season with salt and pepper. Remove the meat from the oven and arrange everything nicely.