Double Lemon Pepper Steak & Cherry Tomato Salad

Name: Double Lemon Pepper Steak & Cherry Tomato Salad with Veggie Fries, Spinach-Fennel & Mayo
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 potato; 2 packet beef rump; 1 sachet lemon pepper seasoning; 1 packet snacking tomatoes; drizzle white wine vinegar; 1 packet Spinach, Rocket & Fennel Mix; 1 packet mayonnaise

with Veggie Fries, Spinach-Fennel & Mayo

4.2

(61)

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Fancy an easy low-carb meal tonight? With succulent seared steak, cooked with classic lemon pepper seasoning, bright veggie fries and a garden salad to round out the meal perfectly, you're really in for a treat!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Over 30g protein

•Under 40g carbs

•Calorie Smart

Allergens:

Eggs

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.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

potato

2 packet

beef rump

1 sachet

lemon pepper seasoning

1 packet

snacking tomatoes

1 packet

Spinach, Rocket & Fennel Mix

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2337 kJ

Calories559 kcal

Fat23.9 g

of which saturates4.5 g

Carbohydrate19.3 g

of which sugars7.1 g

Dietary Fibre6.2 g

Protein65.4 g

Sodium628 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggie fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2

• Meanwhile, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness) or until cooked to your liking. In the last minute of cooking add lemon pepper seasoning and turn to coat. Transfer to a plate to rest.

TIP: Pounding the beef ensures it's extra tender once cooked! TIP: Cook beef in batches if your pan is getting crowded.

3

• While the steak is resting, halve snacking tomatoes. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix and snacking tomatoes. Toss to combine.

Little cooks: Take the lead by tossing the salad!