Peppered Steak
with Creamy Potato Salad
It’s time for this seasoning to shine, as you enjoy hints of mustard and even sweetness pepper can offer. We’ve softened the blow with our creamy potato salad - crunchy sugar snap peas and parsley will keep you from breathing fire. HelloFreshers, it’s time to earn your crust.
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.
400 g
potatoes
100 g
sugar snap peas
1 bunch
spring onions
½ bunch
parsley
2 tsp
mixed peppercorns
2 steak
beef rump
1 tbs
mayonnaise
(ContainsEgg)1 tsp
Dijon mustard
(ContainsSulphites)Not included in your delivery
1 tbs
olive oil
Preheat the oven to 220°C/200°C fan-forced. Bring a kettle of water to the boil. To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled). Trim and destring the sugar snap peas. Finely slice the spring onions and roughly chop the parsley.
Toss the potato in half of the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 40 minutes or until golden and tender.
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.
Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the steak, crust side down, and cook for 2-3 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. Tip: Do not skip the resting process. This ensures that your steak is tender.
Place the sugar snap peas in a heatproof bowl. Cover with boiled water from the kettle and set aside for 2 minutes. Drain.
Meanwhile, combine the mayonnaise and Dijon mustard in a large bowl then fold through the potato, spring onion, snow peas and parsley. Season with salt and pepper.
To serve, divide the steak and potato salad between plates.