Seared Flank Steak Diane
with Roasted Chat Potatoes & Garlicky Greens
Forget boring meat and three veg - this delightful dinner-time classic will have the whole family rushing to the dinner table for a serving of flavourful flank steak smothered in a tangy rich sauce, teamed with crispy potatoes and tender greens.
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
1 packet
Chat Potatoes
1 head
Broccoli
1 packet
Green Beans
3 clove
Garlic
1 packet
Thyme
1 sachet
Savoury Seasoning
1 packet
Flank Steak
1 packet
Thickened Cream
(Contains Milk;)
½ packet
Dijon Mustard
Not included in your delivery
olive oil
1 packet
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, chop broccoli (including stalk!) into small florets. Trim green beans. Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add flank steak, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season with salt and pepper and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Add remaining garlic and thyme and cook until fragrant, 1 minute. • Stir in thickened cream, Dijon mustard (see ingredients), Worcestershire sauce, the salt and any beef resting juices, then simmer until slightly thickened, 1-2 minutes. Season with pepper.
• Cut steak in half and thinly slice across the grain. • Divide seared flank steak, roasted chat potatoes and garlicky greens between plates. • Pour Diane sauce over beef to serve. 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.