Sizzling Flank Steak & Pesto Potatoes

• When potatoes have 15 minutes cook time 
remaining, in a large frying pan, heat a drizzle of 
olive oil over medium-high heat. Season flank
steak with salt and pepper. 
• When oil is hot, cook flank steak for 
4-5 minutes each side for medium-rare, or until 
cooked to your liking. Transfer to a plate, cover 
and rest for 5 minutes.

• While steak is cooking, remove orange peel, then 
slice orange into thin wedges.
• Thinly slice celery and onion (see ingredients).
Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer! 

• While steak is resting, return the frying pan to 
medium heat with a drizzle olive oil. Add onion 
and cook until softened, 3-4 minutes.
• Add the butter, water and sweet & savoury 
glaze and stir to combine.
• Simmer until thickened slightly, 2-3 minutes. 
Add any steak resting juices. Season to taste. 

• In a large bowl, add the roasted potatoes and 
basil pesto and toss to combine.
• In a medium bowl, combine spinach & rocket 
mix, celery, orange and mustard cider 
dressing. Season to taste. Just before serving, 
toss to combine. 
TIP: To save on washing up, toss the potatoes and 
basil pesto on the oven tray!
Little cooks: Take the lead by tossing the salad!