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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
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

sweet potato

1 packet

beef rump

1 sachet

dukkah

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

1 bag

mixed salad leaves

1 unit

cucumber

1 block

fetta cheese

(ContainsMilk)

1 unit

apple

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

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Baking Tray
Baking Paper
Plate
Tongs
Large Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!