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Beef Flank Steak & Roast Thyme Potatoes
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Beef Flank Steak & Roast Thyme Potatoes

Beef Flank Steak & Roast Thyme Potatoes

with Fetta & Semi-Dried Tomato Topping

A bed of golden thyme potatoes lays the base for a steak of joyous proportions. First, tender cuts of flank steak are topped with fetta and semi-dried tomatoes. Then, some crisp green beans and carrots round out the meal to make a winner of a steak dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Schwefeldioxide und Sulfite
Milk
Egg

The quantities provided above are averages only.

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

thyme

1 packet

Flank Steak

1 sachet

lemon pepper seasoning

1 packet

green beans

1 packet

semi-dried tomatoes

1 clove

garlic

1

carrot

1

carrot

1 packet

Fetta Cubes

1 packet

garlic aioli

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2569 kJ
Calories614 kcal
Fat34.6 g
of which saturates5.8 g
Carbohydrate34.6 g
of which sugars13 g
Dietary Fibre11.2 g
Protein41 g
Sodium739 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• See 'Top Steak Tips' (below)! • Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Pick thyme leaves. • Place potato on a lined oven tray. Drizzle with olive oil, then sprinkle with thyme and a pinch of salt. • Toss to coat, then roast until golden, 20-25 minutes.

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • In a medium bowl, combine flank steak and lemon pepper spice blend, turning steak to coat. • 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.

3
3

• While steak is cooking, trim green beans. • Roughly chop semi-dried tomatoes. • Finely chop garlic. • Cut carrot into thin sticks.

4
4

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans and carrot with a splash of water, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Remove from heat, then season with salt and pepper.

5
5

• To a small bowl, add semi-dried tomatoes, fetta cubes and a drizzle of olive oil. Stir to combine.

6
6

• Thinly slice steak across the grain before serving. • Divide the steak, thyme potatoes and veggies between plates. • Spoon over fetta & semi-dried tomato topping . Serve with the garlic aioli. Enjoy!

TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.

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