HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak & Roast Veggie Toss
Seared Steak & Roast Veggie Toss

Seared Steak & Roast Veggie Toss

with Peppercorn Aioli

Read more

Wholesome roasted veggies and a juicy slice of beef steak - what could be more delish and low-carb? Topped with a tasty garlic aioli, you'll be licking the plate clean in no time!

Tags:Not Suitable for CoeliacsUnder 30g carbsNaturally Gluten-FreeUnder 650kcal

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.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







½ sachet

black peppercorns

1 packet

garlic aioli


1 packet

beef rump

1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

1 tsp

red wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2149 kJ
Fat26.8 g
of which saturates3.5 g
Carbohydrate28.3 g
of which sugars15.1 g
Protein36.3 g
Sodium246 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Cut the potato (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.


While the veggies are roasting, lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli.


Heat a drizzle of olive oil in a large frying pan over a high heat. Slice the beefrump in half to get 1 steak per person. Season both sides with salt and pepper.


See Top Steak Tips (below) for extra info! 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.


While the steak is resting, combine the roasted veggies, baby spinach leaves and a drizzle of red wine vinegar in a large bowl. Toss to combine and season to taste.


Slice the seared steak. Divide the steak, plus any resting juices, and roast veggie toss between plates. Serve with the peppercorn aioli.