Honey-Soy Glazed Steak
with Sweet Potato Wedges & Apple Salad
Add an Asian twist to your steak dinner with this tasty glaze made from honey plus garlic and soy sauce. It caramelises in the pan to create a lip-smacking sauce that goes wonderfully with golden fries and a fresh salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1
apple
2 clove
garlic
1 bag
mixed salad leaves
1 packet
beef rump
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
honey
½ tbs
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges and place on the lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, spread out evenly and bake until tender, 25-30 mins.
• Meanwhile, thinly slice apple. Finely chop or crush garlic. • In a large bowl, combine apple and salad leaves. Set aside. • In a small bowl, combine garlic, soy sauce, honey and the water. Set aside.
• Place beef rump between 2 sheets baking paper. Using a meat mallet or rolling pin, pound beef until slightly flattened (this tenderises the beef!). Season beef rump on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning regularly, for 3-6 mins or until cooked to your liking (this will give you a medium steak). • Remove pan from heat and add honey-soy mixture (it will darken and caramelise – this adds flavour!). Toss to coat and transfer to a plate to rest.
• Add a drizzle of white wine vinegar and olive oil to the salad. Toss and season to taste. • Slice steak and divide between plates. Spoon over any remaining sauce. Divide fries and apple salad between plates. Serve with garlic aioli.
