Seared Steak & Garlic Butter
with Roast Veggies & Garden Salad
Ditch the basic meat-and-three-veg and whip up this delightful beef rump dish instead. We've added carrot to the sweet potato to keep the carbs in check, and topped the tender steak with a heavenly butter, which you can spike with chilli flakes if you'd like a little more heat.
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
1
carrot
2
potato
2 clove
garlic
1
tomato
1 packet
beef rump
1 pinch
chilli flakes
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. Cut tomato into wedges. Set aside. • Place beefrump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Season with salt and pepper, then set aside.
TIP: Pounding the beef ensures it's extra tender once cooked!
• In a small bowl, mash the butter, garlic and a pinch of chilli flakes (if using) with a fork. Season, then set aside.
• See 'Top Steak Tips!' (below). When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 3-6 minutes, or until cooked to your liking. • Remove pan from heat, then add garlic butter, turning beef to coat. Transfer to a plate.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add tomato and mixed salad leaves. Toss to coat.
• Slice the seared steak. Divide steak, roast veggies and garden salad between plates. • Spoon any remaining garlic butter from the pan over the steak. Serve with mayonnaise. Enjoy!