Dukkah Seared Steak & Veggie Fries

Name: Dukkah Seared Steak & Veggie Fries with Salad & Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 turnip; 1 beetroot; 1 carrot; 2 clove garlic; 1 packet beef rump; 15 g butter; 1 sachet dukkah; 1 drizzle white wine vinegar; 1 bag mixed salad leaves; 1 packet Greek-style yoghurt

with Salad & Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

Nip that steak and fries craving in the bud with this delight of a recipe. To keep the carbs in check, we've swapped potato with zucchini and beetroot for the fries. While they bake, sear the beef rump in the pan with two game-changing ingredients: a bit of butter and a scattering of nutty dukkah.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Under 30g carbs

•Dietitian approved

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

•Sesame

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

turnip

beetroot

carrot

2 clove

garlic

1 packet

beef rump

1 sachet

dukkah

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

1 bag

mixed salad leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1718 kJ

Fat18.1 g

of which saturates7.5 g

Carbohydrate19.6 g

of which sugars17.7 g

Dietary Fibre8.6 g

Protein38.4 g

Sodium477 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Cut zucchini and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake until tender, 30-35 minutes.

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

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While fries are baking, grate carrot. Finely chop garlic. Place beef rump beween two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season, then set aside.

TIP: Pounding the beef ensures it's extra tender once cooked.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt. Season, then stir to combine.

When fries have 10 minutes remaining, return pan to 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 last minute of cook time, add the butter and dukkah, turning steak to coat. Transfer to a plate to rest.

While steak is resting, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and carrot. Toss to combine.