Double Lemon Pepper Steak & Cherry Tomato Salad
with Veggie Fries, Spinach-Fennel & Mayo
Fancy an easy low-carb meal tonight? With succulent seared steak, cooked with classic lemon pepper seasoning, bright veggie fries and a garden salad to round out the meal perfectly, you're really in for a treat!
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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
carrot
1
potato
2 packet
beef rump
1 sachet
lemon pepper seasoning
1 packet
snacking tomatoes
1 packet
Spinach, Rocket & Fennel Mix
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggie fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness) or until cooked to your liking. In the last minute of cooking add lemon pepper seasoning and turn to coat. Transfer to a plate to rest.
TIP: Pounding the beef ensures it's extra tender once cooked! TIP: Cook beef in batches if your pan is getting crowded.
• While the steak is resting, halve snacking tomatoes. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix and snacking tomatoes. Toss to combine.
Little cooks: Take the lead by tossing the salad!
• Slice lemon pepper steak. • Divide steak, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!