Beef Flank Steak & Roast Thyme Potatoes
with Fetta & Semi-Dried Tomato Topping
A bed of golden thyme potatoes lays the base for a steak of joyous proportions. First, tender cuts of flank steak are topped with fetta and semi-dried tomatoes. Then, some crisp green beans and carrots round out the meal to make a winner of a steak dinner.
This recipe is under 650kcal 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
2
potato
1 packet
thyme
1 packet
Flank Steak
1 sachet
lemon pepper seasoning
1 packet
green beans
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 clove
garlic
1
carrot
1
carrot
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• See 'Top Steak Tips' (below)! • Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Pick thyme leaves. • Place potato on a lined oven tray. Drizzle with olive oil, then sprinkle with thyme and a pinch of salt. • Toss to coat, then roast until golden, 20-25 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • In a medium bowl, combine flank steak and lemon pepper spice blend, turning steak to coat. • 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.
• While steak is cooking, trim green beans. • Roughly chop semi-dried tomatoes. • Finely chop garlic. • Cut carrot into thin sticks.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans and carrot with a splash of water, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Remove from heat, then season with salt and pepper.
• To a small bowl, add semi-dried tomatoes, fetta cubes and a drizzle of olive oil. Stir to combine.
• Thinly slice steak across the grain before serving. • Divide the steak, thyme potatoes and veggies between plates. • Spoon over fetta & semi-dried tomato topping . Serve with the garlic aioli. 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.