Easy Steak & Gravy
with Carrot-Potato Smash & Salad- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This juicy seared beef rump steak and cheat's gravy go perfectly with the vibrant veggie mash and crisp 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 40g carbohydrates per serving.*
Ingredients
1
carrot
1 bag
chopped potato
1 packet
beef rump
1
cucumber
1 bag
salad leaves
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk;)
1 drizzle
white wine vinegar
½ cup
boiling water
40 g
butter (for the mash)
(Contains: Milk;)
10 g
butter* (for the steak)
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel carrot, then cut into large chunks. • Cook chopped potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter (for the mash), milk and a generous pinch of salt. Lightly mash, then cover to keep warm.
• Meanwhile, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add Nan's special seasoning and the butter (for the steak) and turn to coat. Transfer to a plate to rest (it will keep cooking it rests!).
• While the steak is resting, boil the kettle. Roughly chop cucumber. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and salad. Toss to combine. Set aside. • In a second medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Slice seared steak. • Divide steak, carrot-potato smash and salad between plates. • Spoon gravy over steak and carrot-potato smash to serve. Enjoy!
