Seared Steak & Gravy
with Carrot-Potato Smash & Salad
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!
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.
Ingredients
1
potato
2
carrot
1 clove
garlic
1 packet
beef rump
1 sachet
garlic & herb seasoning
1
cucumber
1 packet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
½ cup
water
1 drizzle
white wine vinegar
40 g
butter (for the mash)
(Contains Milk;)
20 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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.
