Pepper Steak with Potato Salad

Name: Pepper Steak with Potato Salad
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 400 g potatoes; 1 tbs olive oil; 2 tsp mixed peppercorns; 2 steak beef rump; 1 bag snow peas; 1 tbs whole egg mayonnaise; 1 tsp Dijon mustard; 1 bunch spring onions; ½ bunch parsley

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Back by popular demand, our peppercorn crust pulls no punches. It’s time for this seasoning to shine, as you enjoy hints of citrus, mustard and even sweetness pepper can offer. We’ve softened the blow with our creamy potato salad - crunchy snow peas and parsley will keep you from breathing fire. HelloFreshers, it’s time to earn your crust.

Tags:

High Protein

•Low Sodium

•Nut Free

Allergens:

Eggs

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.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

400 g

potatoes

2 tsp

mixed peppercorns

2 steak

beef rump

1 bag

snow peas

1 tsp

Dijon mustard

1 bunch

spring onions

½ bunch

parsley

Not included in your delivery

1 tbs

olive oil

1 tbs

whole egg mayonnaise

(Contains: Eggs;)

Nutritional Values

per serving

Calories2070 kcal

Fat17.5 g

of which saturates5 g

Carbohydrate34.5 g

of which sugars5.2 g

Protein46.6 g

Sodium224 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Baking Paper

•Baking Tray

•Brush

•Mortar and pestle

•Plate

•Aluminum Foil

•Large Pan

•Saucepan

•Strainer

•Large Salad Bowl

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled). Trim and destring the snow peas. Finely slice the spring onion and finely chop the parsley.

2

Toss the potatoes in half of the olive oil and season with salt and pepper. Place on an oven tray lined with baking paper and cook in the oven for 30 minutes or until golden and tender.

3

Meanwhile, roughly crush the mixed peppercorns in a spice grinder or mortar and pestle. Transfer to a plate and season with a good grind of salt. Lightly brush the rump steak with a dash of olive oil and press into the crushed peppercorns to coat on one side only.

4

Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the steaks, crust side down, and cook for 3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm. Rest for 5 minutes.

5

Bring a small saucepan of water to the boil. Add the snow peas and blanch for 1 minute or until just tender. Drain.

6

Meanwhile, combine the whole egg mayonnaise and Dijon mustard in a large bowl then fold through the potato, spring onion, snow peas and parsley. Season with salt and pepper.

7

To serve, divide the steak and potato salad between plates.