Dukkah Crusted Beef
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Dukkah Crusted Beef

Dukkah Crusted Beef

with Fetta & Sweet Potato Salad

Can we have a hazah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this premium 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.

Allergens:
Sesame
Almond
Milk

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 Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

800 g

sweet potato

2 steak

Premium Beef Rump

2 sachet

dukkah

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

1 bag

baby spinach leaves

2

cucumbers

1 block

fetta cheese

(Contains Milk;)

Not included in your delivery

3 tbs

olive oil

½ tbs

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2360 kcal
Fat28 g
of which saturates8.8 g
Carbohydrate31 g
of which sugars13.3 g
Dietary Fibre0 g
Protein44.3 g
Cholesterol0 mg
Sodium649 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Aluminum Foil
Pan
Plate
Bowl
Large Bowl

Instructions

1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the sweet potato into 2 cm cubes (unpeeled), slice the cucumbers into half moons, wash the baby spinach and crumble the fetta cheese.

2

Place the sweet potato cubes on the lined baking tray. Drizzle the sweet potato with one third of the olive oil. Season with salt and pepper. Toss to coat the sweet potato in the olive oil and seasoning. Place the tray in the oven and cook the sweet potato for 30-35 minutes, or until golden and soft.

Drizzle olive oil over the steak
3

Meanwhile, drizzle 2 teaspoons of the olive oil over the premium beef rump steaks. Evenly coat the steaks in the dukkah. Press down firmly to help the dukkah stick. Heat a large frying pan over a medium-high heat. Cook the steaks for 4 minutes on each side for medium rare, or until cooked to your liking. Set the steaks aside on a plate and rest, covered loosely with foil, for 5 minutes (resting your steaks ensures they are juicy and tender). Cut the steaks into 1 cm thick slices.

Toss the salad
4

In a small jug or bowl combine the remaining olive oil with the balsamic vinegar and a pinch of salt and pepper. Place the baby spinach and cucumber in a large mixing bowl and add the crumbled fetta cheese. Pour over the dressing and toss to coat.

5

To serve, divide the dukkah crusted beef steaks, sweet potato and salad between plates. Enjoy!

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