Dukkah Seared Steak
with Rainbow Veggie Fries & Garlic Yoghurt
Fancy a low-carb meal tonight? Trust us, we're not going light on you - this dukkah steak with veggie fries is totally satisfying and delish. Plus, a crisp salad means you're eating the rainbow.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
1
carrot
1
beetroot
1
tomato
2 clove
garlic
1 packet
beef rump
1 sachet
dukkah
(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)1 bag
mixed salad leaves
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
15 g
butter
(ContainsMilk)1 drizzle
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 30-35 minutes.
While the fries are baking, roughly chop the tomato. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt. Season, then stir to combine.
When the veggies have 10 minutes remaining, return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side for medium (depending on thickness), or until cooked to your liking. In the last minute of cook time, add the butter and dukkah and toss to coat. Transfer to a plate to rest.
In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season. Add the mixed salad leaves and tomato and toss to combine.
Slice the dukkah beef steak and divide between plates. Serve with the veggie fries, salad and the garlic yoghurt on the side.