Flank Steak & Roast Thyme Potatoes
with Fetta & Semi-Dried Tomato Topping- Eggs
- Milk
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Green Beans
1 sachet
Lemon Pepper Seasoning
1
Garlic
300 g
Flank Steak
2
Potato
1 sachet
Thyme
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• 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. • 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.
• While steak is cooking, trim green beans. • Roughly chop semi-dried tomatoes. Finely chop garlic. • Cut carrot into thin sticks.
• 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.
• While steak is resting, 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.
