HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Crusted Steak
Dukkah-Crusted Steak

Dukkah-Crusted Steak

with Sweet Potato Wedges

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Can we have a huzzah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this beef rump. With the sweet and savoury interplay of fetta cheese and sweet potato, there’s nothing not to love about this easy weeknight supper

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:SesameTree NutsMilk

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 difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

sweet potato

1 packet

beef rump

1 sachet


(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1 bag

mixed salad leaves

1 unit


1 block

fetta cheese


1 unit


1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Soy, Sesame)

Not included in your delivery

olive oil

1.5 tbs

vinegar (white wine or red wine)

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2270 kJ
Fat23.2 g
of which saturates6.5 g
Carbohydrate37.3 g
of which sugars19.4 g
Dietary Fibre0 g
Protein42.2 g
Cholesterol0 mg
Sodium474 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Tray
Baking Paper
Large Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time.


Spread the sweet potato wedges over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender.


While the sweet potato is roasting, slice each beef rump in half to get 1 steak per person. Place the beef rump steaks on a plate and drizzle with olive oil. Sprinkle with the dukkah and rub to coat the steaks. TIP: If the kids don't like dukkah, leave it off their steaks! TIP: Press down firmly to ensure the dukkah sticks to the steaks.


Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/2 the beef steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare, or a little longer for well done. Transfer to a plate and set aside to rest. Repeat with the remaining steaks.


While the steaks are resting, slice the cucumber into half-moons. Slice the apple into thin wedges. Roughly chop the roasted almonds. In a small jug or bowl, combine the vinegar, honey, 2 tbs of olive oil and a pinch of salt and pepper. In a large bowl, combine the cucumber, apple, almonds and mixed salad leaves and crumble in the fetta. Add the dressing and toss to coat. TIP: Dress your salad just before serving to keep the leaves crisp.


Thinly slice the steak. Divide the dukkah-crusted steak, sweet potato wedges and apple salad between plates.

TIP: For kids, follow our serving suggestion in the main photo!