Flank Steak & Sweet Potato Fries
with Walnut-Cucumber Salad & Mustard Mayo
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.
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.
Ingredients
2
Sweet Potato
1 packet
Flank Steak
1
apple
1
Cucumber
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Chicken Salt
(Contains Soy;)
1 packet
Walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. • Season with a pinch of pepper, 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.
• To tray with fries, sprinkle over chicken salt, tossing to coat. • Cut each steak in half and thinly slice each steak across the grain. • Divide flank 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.