Seared Steak & Roast Veggie Toss

Name: Seared Steak & Roast Veggie Toss with Mustard Mayo
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 1 sweet potato; 1 parsnip; 1 bag kale; 1 packet beef rump; 1 packet Mustard Mayo; 1 tsp red wine vinegar (or white wine vinegar)

with Mustard Mayo

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From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off , you can't go wrong with this carb conscious dish.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Dietitian approved

•Not Suitable for Coeliacs

•Under 40g carbs

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

sweet potato

parsnip

1 bag

kale

1 packet

beef rump

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

1 tsp

red wine vinegar (or white wine vinegar)

Nutritional Values

Energy (kJ)1931 kJ

Fat19.6 g

of which saturates3.1 g

Carbohydrate32.9 g

of which sugars20.9 g

Dietary Fibre10.4 g

Protein36.9 g

Sodium454 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into half-moons. • Cut sweet potato and parnip into bite-sized chunks.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When the veggies have 10 minutes remaining, place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened.

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

• In a large frying pan, heat a drizzle of olive oil over high heat. Season beef on both sides. • When 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: The steak will keep cooking as it rests.

• While the steak is resting, add the red wine vinegar to the roast veggie tray. • Gently toss to combine.

• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!