Seared Steak & Gravy

Name: Seared Steak & Gravy with Carrot-Potato Smash & Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 potato; 2 carrot; 1 clove garlic; 2 tbs milk; 1 packet beef rump; 1 sachet garlic & herb seasoning; 1 cucumber; ½ cup water; 1 packet gravy granules; 1 drizzle white wine vinegar; 1 bag baby spinach leaves; 40 g butter (for the mash); 20 g butter (for the sauce)

with Carrot-Potato Smash & Salad

Up to 180$ + Free Treats / Extras for Life

This seared steak and cheat's gravy goes perfectly with the vibrant veggie mash and crisp, peppery salad. The carrot in the mash keeps the carbs down, and adds a subtle sweet and earthy flavour.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Under 30g carbs

•Easy Prep

•Calorie Smart

Allergens:

Milk

•Gluten

•Soy

•Sulphites

•Wheat

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

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 clove

garlic

1 packet

beef rump

1 sachet

garlic & herb seasoning

cucumber

1 packet

gravy granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk;)

½ cup

water

1 drizzle

white wine vinegar

40 g

butter (for the mash)

(Contains: Milk;)

20 g

butter (for the sauce)

(Contains: Milk;)

Nutritional Values

Energy (kJ)2254 kJ

Fat29.6 g

of which saturates18 g

Carbohydrate29.3 g

of which sugars12.1 g

Dietary Fibre5.9 g

Protein36.1 g

Sodium949 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in boiling water until easily pierced with a knife, 10-15 minutes. Drain, then transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. Remove from heat. • Return cooked veggies to pan, then add the butter (for the mash), milk and a pinch of salt. Lightly mash, then cover to keep warm.

• See 'Top Steak Tips' (bottom left)! While veggies are cooking, place the beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: Pounding the beef ensures it's extra tender once cooked.

• While steak is resting, roughly chop cucumber. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and baby spinach leaves. Toss to coat. Set aside. • Wipe out frying pan and return to a medium-high heat. Cook the water, the butter (for the sauce) and gravy granules, whisking, until smooth and slightly thickened, 2-3 minutes. Remove from heat.