Quick Herby Beef & Carrot-Potato Mash
with Basil Pesto & Garden Salad
We've teamed juicy beef rump with a garlic and herb seasoning for a recipe you can't go wrong with. Complete with a hearty veggie mash and a crisp salad on the side. This is a fun and nutritious take on your everyday steak!
This recipe is under 650kcal per serving and under 30g 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
potato
1
carrot
1 clove
garlic
1 packet
snacking tomatoes
1
cucumber
1 sachet
garlic & herb seasoning
1 packet
mixed salad leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
beef rump
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then add the butter and a pinch of salt. Mash until smooth and cover to keep warm.
• While veggies are cooking, roughly chop snacking tomatoes and cucumber. Set aside. • Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add beef, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 5-6 minutes, or to your liking. Transfer to a plate to rest for 5 minutes (it will keep cooking as it rests!). • Meanwhile, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil in a medium bowl. Season to taste.
• Slice the beef. • Divide herby beef, carrot-potato mash and garden salad between plates. • Spoon basil pesto over beef to serve. Enjoy!