Easy Lemon Pepper Steak
with Veggie Fries & Rainbow Salad
Tonight's dinner really is easy. While the carrot and potato fries are getting lovely and caramelised in the oven, sear a succulent steak with our zingy, peppery spice blend, and toss the crisp and colourful salad. By swapping out some of the potato for subtly sweet and earthy carrot, we've kept the carbs in check for you too.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1 packet
celery
1 packet
beef rump
1 sachet
lemon pepper seasoning
1 bag
deluxe salad mix
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, 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.
• Meanwhile, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender!). • In a medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Add beef, turning to coat. • When the fries have 10 minutes remaining, 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. Transfer to a plate to rest.
• While the steak is resting, thinly slice celery. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Add deluxe salad mix and celery. Toss to combine.
• Slice lemon pepper steak. • Divide steak, veggie fries and rainbow salad between plates. • Serve with mayonnaise. Enjoy!