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

Flank Steak & Roast Thyme Potatoes

with Fetta & Semi-Dried Tomato Topping

Allergens:
Milk
Eggs

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

1

Carrot

1 packet

Semi-Dried Tomatoes

(May be present: Wheat, Gluten, Sulphites.)

1 packet

Green Beans

1 packet

Fetta Cubes

(Contains: Milk;)

1 sachet

Lemon Pepper Seasoning

300 g

Flank Steak

1

Garlic

1 packet

Garlic Aioli

(Contains: Eggs;)

2

Potato

1 sachet

Thyme

Nutritional Values

Calories531 kcal
Energy (kJ)2220 kJ
Fat25.3 g
of which saturates4.8 g
Carbohydrate34.1 g
of which sugars13.3 g
Dietary Fibre10.1 g
Protein41.6 g
Sodium768 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • In the last minute of cook time, sprinkle with lemon pepper seasoning, turning steak to coat. • Transfer to a plate, cover and rest for 5 minutes.

3

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

4

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans, carrot and a splash of water and cook, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a plate, season and cover to keep warm.

5

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

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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