Beef Flank Steak & Creamy Mustard Sauce
with Greens & Sweet Potato Fries
You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight, steak night! Enjoy this delectable combination of flank steak, doused in our gorgeous mustard sauce and with a few special sides (sautéed veggies and rosemary sweet potato fries) and steak night will quickly take the cake for best night of the week!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
2 sprig
rosemary
1 clove
garlic
1
zucchini
1 packet
green beans
1 packet
Flank Steak
1 packet
thickened cream
(Contains Milk;)
1 packet
wholegrain mustard
½ packet
chicken stock pot
pinch
chilli flakes
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• See Top Steak Tips (below). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Pick rosemary leaves. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with rosemary, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Finely chop garlic. • Thinly slice zucchini into half-moons. • Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season flank steak with salt and pepper. • When oil is hot, cook flank steak for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The meat will keep cooking as it rests!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and zucchini, tossing, until tender, 4-5 minutes. • Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.
• While steak is resting, wash frying pan and return to medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add thickened cream, wholegrain mustard, chicken stock pot (see ingredients) and any steak resting juices, then cook until slightly thickened, 2 minutes. • Season with pepper and a pinch of chilli flakes (if using).
• Cut each steak in half and thinly slice each steak across the grain. • Divide beef flank steak, sweet potato fries and greens between plates. • Spoon over creamy mustard sauce and garnish with flaked almonds to serve. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew