Garlic & Herb Steak
with Roast Veggie Toss & Creamy Pesto Dressing
We've kept this one nice and simple so you can spend less time cooking which allows you to get to eating, quicker! Let your roast veggies crisp up in the oven, while you sear beef on the stovetop. Don't forget the creamy pesto dressing and pepitas which are essential garnishes!
This recipe is under 650kcal 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
sweet potato
1
carrot
1
brown onion
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
garlic & herb seasoning
1 packet
beef rump
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
1
olive oil
1.5 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut brown onion into thick wedges.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a large frying pan over medium high heat. Toast pepitas, stirring, until golden, 3-4 minutes. • Transfer to a small bowl.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked!). • Combine garlic & herb seasoning and a pinch of salt and pepper on a plate. • Press beef into seasoning, turning to coat.
• When the veggies have 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • When the veggies are done, add baby spinach leaves and the balsamic vinegar to the roast veggie tray. Gently toss to combine.
TIP: The seasoning will char slightly in the pan, this adds to the flavour!
• Divide roast veggie toss between plates. Sprinkle with pepitas. • Top with garlic and herb beef. • Drizzle with creamy pesto dressing to serve. Enjoy!