Beef Flank Steak & Creamy Mustard Sauce
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Beef Flank Steak & Creamy Mustard Sauce

Beef Flank Steak & Creamy Mustard Sauce

with Greens & Sweet Potato Fries

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 rosemary sweet potato fries) and steak night will quickly take the cake for best night of the week!

Tags:
Kid Friendly
•Over 30g protein
Allergens:
Milk
•Almond

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 Time45 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

2 sprig

rosemary

1 clove

garlic

1

zucchini

1 packet

green beans

1 packet

Flank Steak

1 packet

thickened cream

(Contains Milk;)

1 packet

wholegrain mustard

½ packet

chicken stock pot

pinch

chilli flakes

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2742 kJ
Calories655 kcal
Fat37.1 g
of which saturates17.4 g
Carbohydrate37.8 g
of which sugars19 g
Dietary Fibre11.6 g
Protein42.7 g
Sodium892 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• See Top Steak Tips (below). • 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.

2
2

• Finely chop garlic. • Thinly slice zucchini into half-moons. • Trim and halve green beans.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season flank steak with salt and pepper. • When oil is hot, cook flank steak for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.

TIP: The meat will keep cooking as it rests!

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and zucchini, tossing, until tender, 4-5 minutes. • Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.

5
5

• 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, chicken stock pot (see ingredients) and any steak resting juices, then cook until slightly thickened, 2 minutes. • Season with pepper and a pinch of chilli flakes (if using).

6
6

• Cut each steak in half and thinly slice each steak across the grain. • Divide beef flank steak, sweet potato fries and greens between plates. • Spoon over creamy mustard sauce and 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