Beef Flank Steak & Creamy Mustard Sauce
with Veggies & Sweet Potato Fries- Milk
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight, steak night! Enjoy this delectable combination of flank steak, doused in our gorgeous mustard sauce and with a few special sides (sautéed veggies and SP fries) steak night will quickly take the cake for best night of the week!
Ingredients
2
sweet potato
2 sprig
rosemary
1 clove
garlic
1
zucchini
1 packet
green beans
1 packet
thickened cream
(Contains: Milk;)
1 packet
wholegrain mustard
½ sachet
chicken-style stock powder
pinch
chilli flakes
1 packet
Flank Steak
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Pick rosemary leaves. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with rosemary, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Finely chop garlic. • Thinly slice zucchini into half-moons. • Trim and halve green beans.
• See 'Top Steak Tips!' (below). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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 10 minutes.
TIP: The meat will keep cooking as it rests!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and zucchini, stirring, until tender, 4-5 minutes. • Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.
• While steak is resting, wash frying pan and return to medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add thickened cream, wholegrain mustard, the salt and steak resting juices, then cook until slightly thickened, 2 minutes. • Season with pepper and a pinch of chilli flakes (if using).
• Cut each steak in half and thinly slice each steak across the grain. • Divide beef flank steak, sweet potato fries and veggies between plates. • Spoon over creamy mustard sauce. • Garnish with flaked almonds 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.
