Honey-Mustard Beef Sirloin & Cherry Tomato Salad
with Creamy Dill Potatoes & Salad Greens
This classic honey mustard combo brings so much flavour to juicy beef rump steaks. Serve with a refreshing and seasoned salad, plus naturally tasty potatoes, which work a treat with the creamy dill & parsley mayo.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 tub
Dijon mustard
1 packet
Premium Sirloin Tip
2
potato
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1
cucumber
1 punnet
snacking tomatoes
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
Olive Oil
2 tsp
honey
2 tsp
water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a small bowl combine the Dijon mustard, honey and water. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. Remove the pan from the heat and add in the honey and mustard glaze and toss the steak. • Transfer to lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. • Add the dill & parsley mayonnaise to the drained potatoes. Mix to combine and season to taste. Cover to keep warm and set aside.
Little cooks: Help toss the potatoes with the dill & parsley mayo.
• While the potatoes are cooking, slice the cucumber into thin rounds. Halve snacking tomatoes. • In a large bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the spinach, rocket & fennel mix, tomato, and cucumber and toss.
• Thickly slice the beef steaks and divide between plates. Serve with the creamy dill potato and the garden salad. Enjoy!