Seared Flank Steak Diane
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Seared Flank Steak Diane

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.

Over 30g protein
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time20 minutes


Serving amount

1 packet

Chat Potatoes

1 head


1 packet

Green Beans

3 clove


1 packet


1 sachet

Savoury Seasoning

1 packet

Flank Steak

1 packet

Thickened Cream

½ packet

Dijon Mustard

½ sachet

chicken-style stock powder

Not included in your delivery

olive oil

1 packet

Worcestershire sauce

(Contains Fish;)


Nutritional Values

Energy (kJ)2527 kJ
Calories604 kcal
Fat27.1 g
of which saturates12.3 g
Carbohydrate40.4 g
of which sugars11.3 g
Dietary Fibre14.4 g
Protein48.2 g
Sodium1244 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• 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 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, chicken-style stock powder(see ingredients) and any beef resting juices, then simmer, until slightly thickened, 1-2 minutes. Season with pepper.


• Cut each steak in half and thinly slice each steak across the grain. • Divide seared flank steak, roasted chat potatoes and garlicky greens between plates. Pour Diane sauce over beef. 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. Enjoy!