Flank Steak & Roast Thyme Potatoes

Name: Flank Steak & Roast Thyme Potatoes with Fetta & Semi-Dried Tomato Topping
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Carrot; 1 packet Semi-Dried Tomatoes; 1 packet Green Beans; 1 packet Fetta Cubes; 1 sachet Lemon Pepper Seasoning; 300 g Flank Steak; 1 Garlic; 1 packet Garlic Aioli; 2 Potato; 1 sachet Thyme

with Fetta & Semi-Dried Tomato Topping

Get up to $230 off

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.