Easy Lemon Pepper Steak & Veggie Fries
with Deluxe Salad & Mayo- Eggs
Fancy a gourmet low-carb meal tonight? With succulent steak coated in our zingy, peppery spice blend, plus vibrant veggie fries and salad to round out the meal perfectly, you're in for a treat! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
zucchini
1
potato
1 packet
beef rump
2 sachet
lemon pepper seasoning
1 bag
deluxe salad mix
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, zucchini and potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and roast until tender, 30-35 minutes.
TIP: If the veggies don't fit on one oven tray, spread over two trays.
•While the fries are baking, in a medium bowl, combine lemon pepper spice blend and a drizzle of olive oil. Add the beef rump, turning to coat. • When fries have 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, add the beef and cook, 2-3 minutes each side (depending on thickness). Transfer to a plate to rest.
• While the steak is resting, combine white wine vinegar and a drizzle of olive oil in a large bowl. Season with salt and pepper. • Add deluxe salad mix, tossing to combine.
• Slice the lemon pepper steak. Divide steak, veggie fries and deluxe salad between plates. • Serve with mayonnaise.
