Flank Steak & Pesto Potatoes
with Sticky Onions & Salad
This dish gets a tick from every department. It's got tender flank steak, crispy roast potatoes tossed with herby basil pesto and an easy pear salad. Top the beef with sweet and sticky onions and you'll be thanking us later.
The quantities provided above are averages only.
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
1 packet
Chat Potatoes
1 packet
Flank Steak
1
pear
1
cucumber
1
brown onion
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
basil pesto
(Contains Milk;)
1 packet
spinach & rocket mix
1 packet
mustard cider dressing
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2 tbs
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes. • Cut each steak in half and thinly slice each steak across the grain.
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.
• While steak is cooking, thinly slice pear into wedges. • Thinly slice cucumber into half-moons. • Thinly slice brown onion.
• While steak is resting, return the frying pan to medium heat with a drizzle olive oil. Add onion and cook until softened, 3-4 minutes. • Add the butter, the water and sweet & savoury glaze, and stir to combine. • Simmer until thickened slightly, 2-3 minutes. Add any resting juices from the steak. Season to taste.
• To the tray with the roasted potatoes, add basil pesto and toss to combine. • In a medium bowl, combine. Add spinach & rocket mix, cucumber, pear and mustard cider dressing. Just before serving, toss to combine.
• Thinly slice steak. • Divide the flank steak, pesto potatoes and salad between plates. • Top beef with the sticky onions to serve. Sprinkle roasted almonds over salad. Enjoy!