Indian Steak & Mumbai Coconut Sauce
with Bombay Potatoes & Garden Salad
We're bringing three flavour powerhouses to your place tonight – Indian-style spices, aromatic garlic and fresh coriander. Teamed with seared steak, these ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
2
potato
½ sachet
turmeric
1 sachet
brown mustard seeds
(May be present Gluten)2 clove
garlic
1
carrot
1
tomato
1 bag
coriander
1 bag
mixed salad leaves
1 packet
beef rump
1 tin
coconut milk
1 sachet
Mumbai spice blend
(May be present Gluten)Not included in your delivery
olive oil
drizzle
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into large chunks and place on a lined oven tray. Add the turmeric (see ingredients), brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
While the potatoes are roasting, finely chop the garlic. Grate the carrot. Roughly chop the tomato and coriander.
In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves, carrot and tomato.
Heat a large frying pan over a high heat with a drizzle of olive oil. Season the beef rump on both sides. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season. Once the potatoes are done, add the coriander to the tray and toss.
Toss the garden salad. Slice the steak. Divide the steak, Bombay potatoes and mixed salad between plates. Pour the Mumbai coconut sauce over the steak to serve.