Beef Flank Steak & Roast Thyme Potatoes

Name: Beef Flank Steak & Roast Thyme Potatoes with Fetta & Semi-Dried Tomato Topping
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 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

with Fetta & Semi-Dried Tomato Topping

Get up to $200 off!

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:

Calorie Smart

•Under 40g carbs

Allergens:

Sulphites

•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

potato

1 packet

thyme

1 packet

Flank Steak

1 sachet

lemon pepper seasoning

1 packet

green beans

1 packet

semi-dried tomatoes

(Contains: Sulphites;)

1 clove

garlic

carrot

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

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

• 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.

• 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.

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

• 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.

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

• 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.