Seared Flank Steak Diane
with Roasted Chat Potatoes & Garlicky Greens
Forget boring meat and three veg - this delightful dinner-time classic will have the whole family rushing to the dinner table for a serving of flavourful flank steak smothered in a tangy rich sauce, teamed with crispy potatoes and tender greens.
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
Chat Potatoes
1 head
Broccoli
1 packet
Green Beans
3 clove
Garlic
1 packet
Thyme
1 sachet
Savoury Seasoning
1 packet
Flank Steak
1 packet
Thickened Cream
(Contains Milk;)
½ packet
Dijon Mustard
Not included in your delivery
olive oil
1 packet
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, chop broccoli (including stalk!) into small florets. Trim green beans. Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add flank steak, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season with salt and pepper and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Add remaining garlic and thyme and cook until fragrant, 1 minute. • Stir in thickened cream, Dijon mustard (see ingredients), Worcestershire sauce, the salt and any beef resting juices, then simmer until slightly thickened, 1-2 minutes. Season with pepper.
• Cut steak in half and thinly slice across the grain. • Divide seared flank steak, roasted chat potatoes and garlicky greens between plates. • Pour Diane sauce over beef to serve. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.