Moroccan Steak & Sesame Veggie Fries
with Salad & Garlic Yoghurt- Sesame
- Milk
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Nip that steak and fries craving in the bud with this delight of a recipe. To keep the carbs in check, we've swapped potato with carrot and beetroot for the fries. While they bake with a good sprinkle of sesame seeds, sear the rump in the pan with three game-changing ingredients: butter, honey and our ras el hanout spice blend. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Due to sourcing challenges some of the fresh ingredients you may receive may be slightly different to what's pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
1
beetroot
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
tomato
2 clove
garlic
1 packet
beef rump
1 sachet
ras el hanout
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. Finely chop garlic. • See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat.
TIP: Pounding the beef ensures it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.
• Return pan to high heat with a drizzle of oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add the butter and honey, turning beef to coat. Transfer to a plate to rest (it will keep cooking while it rests!).
• In a second medium bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season.
• Slice Moroccan steak. • Divide steak, sesame veggie fries and salad between plates. • Serve with a dollop of garlic yoghurt. Enjoy!
