HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak & Gravy
Seared Steak & Gravy

Seared Steak & Gravy

with Carrot-Potato Smash & Salad

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This seared steak and cheat's gravy goes perfectly with the vibrant veggie mash and crisp, peppery salad. The carrot in the mash keeps the carbs down, and adds a subtle sweet and earthy flavour.

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 carbsEasy PrepUnder 650kcal

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 clove


1 packet

beef rump

1 sachet

garlic & herb seasoning



1 packet

gravy granules

(ContainsGluten, Soy, SulphitesMay be present Milk, Tree Nuts, Peanuts, Sesame)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tbs



½ cup


1 drizzle

white wine vinegar

40 g

butter (for the mash)


20 g

butter (for the sauce)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2254 kJ
Fat29.6 g
of which saturates18 g
Carbohydrate29.3 g
of which sugars12.1 g
Dietary Fibre5.9 g
Protein36.1 g
Sodium949 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Bring a medium saucepan of salted water to the boil. Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in boiling water until easily pierced with a knife, 10-15 minutes. Drain, then transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. Remove from heat. • Return cooked veggies to pan, then add the butter (for the mash), milk and a pinch of salt. Lightly mash, then cover to keep warm.


• See 'Top Steak Tips' (bottom left)! While veggies are cooking, place the beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

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


• While steak is resting, roughly chop cucumber. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and baby spinach leaves. Toss to coat. Set aside. • Wipe out frying pan and return to a medium-high heat. Cook the water, the butter (for the sauce) and gravy granules, whisking, until smooth and slightly thickened, 2-3 minutes. Remove from heat.


• Slice the seared steak. • Divide steak, carrot-potato smash and salad between plates. • Spoon gravy over steak and veggie smash to serve.