Flank Steak & Sweet Potato Fries
with Walnut-Cucumber Salad & Mustard Mayo- Walnut
- Eggs
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight, steak night! Enjoy this delectable flank steak, whipped up in 4 quick and easy steps and paired with a few staple sides (sweet potato fries and cucumber salad to be precise). Steak night will quickly take the cake for best night of the week! *This recipe is under 650kcal per serving.*
Ingredients
2
Sweet Potato
1 packet
Flank Steak
1
apple
1
Cucumber
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
1 sachet
All-American spice blend
1 packet
Walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. Place fries on a lined oven tray. • Sprinkle with all-American spice blend, drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• See 'Top Steak Tips!' (bottom left). Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, season to taste with salt and pepper and cover to rest.
• While beef is resting, slice apple into thin wedges. • Thinly slice cucumber into rounds. • In a large bowl combine apple, cucumber, spinach & rocket mix and balsamic vinaigrette dressing.
• Thinly slice flank steak across the grain. • Divide steak, sweet potato fries and cucumber salad between plates. • Sprinkle walnuts over salad. • Serve with mustard mayo. 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.
