Indian Steak & Mumbai Coconut Sauce
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Indian Steak & Mumbai Coconut Sauce

Indian Steak & Mumbai Coconut Sauce

with Bombay Potatoes & Garden Salad

We're bringing three flavour powerhouses to your place tonight – Indian-style spices, aromatic garlic and fresh coriander. Teamed with seared steak, these ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

This recipe is under 650kcal per serving.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Calorie Smart
Allergens:
Gluten
Wheat

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

½ sachet

turmeric

1 sachet

brown mustard seeds

(Contains Gluten, Wheat;)

2 clove

garlic

1

carrot

1

tomato

1 bag

coriander

1 bag

mixed salad leaves

1 packet

beef rump

1 tin

coconut milk

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)2196 kJ
Fat19.9 g
of which saturates11.5 g
Carbohydrate39 g
of which sugars11.6 g
Protein39.6 g
Sodium388 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Saucepan

Instructions

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into large chunks and place on a lined oven tray. Add the turmeric (see ingredients), brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

2
2

While the potatoes are roasting, finely chop the garlic. Grate the carrot. Roughly chop the tomato and coriander.

3
3

n a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump on both sides. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

4
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season. Once the potatoes are done, add the coriander to the tray and toss.

5
5

In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves, carrot and tomato. Toss to coat.

6
6

Slice the steak. Divide the steak, Bombay potatoes and mixed salad between plates. Pour the Mumbai coconut sauce over the steak to serve.