Seared Steak & Garlic Butter
with Roast Veggies & Garden Salad
Ditch the basic meat-and-three-veg and whip up this delightful beef rump dish instead. We've added carrot to the sweet potato to keep the carbs in check, and topped the tender steak with a heavenly butter, which you can spike with chilli flakes if you'd like a little more heat.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
carrot
2
potato
2 clove
garlic
1
tomato
1 packet
beef rump
1 pinch
chilli flakes
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
30 g
butter
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. Cut tomato into wedges. Set aside. • Place beefrump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Season with salt and pepper, then set aside.
TIP: Pounding the beef ensures it's extra tender once cooked!
• In a small bowl, mash the butter, garlic and a pinch of chilli flakes (if using) with a fork. Season, then set aside.
• See 'Top Steak Tips!' (below). When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 3-6 minutes, or until cooked to your liking. • Remove pan from heat, then add garlic butter, turning beef to coat. Transfer to a plate.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add tomato and mixed salad leaves. Toss to coat.
• Slice the seared steak. Divide steak, roast veggies and garden salad between plates. • Spoon any remaining garlic butter from the pan over the steak. Serve with mayonnaise. Enjoy!
