Seared Steak & Garlic Butter

Name: Seared Steak & Garlic Butter with Roast Veggies & Garden Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 2 potato; 2 clove garlic; 1 tomato; 1 packet beef rump; 30 g butter; 1 pinch chilli flakes; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet mayonnaise; 1 sachet Aussie spice blend

with Roast Veggies & Garden Salad

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Calorie Smart

•Under 40g carbs

•Kid Friendly

Allergens:

Milk

•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 Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

carrot

potato

2 clove

garlic

tomato

1 packet

beef rump

1 pinch

chilli flakes

1 bag

mixed salad leaves

1 packet

mayonnaise

(Contains: Eggs;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2412 kJ

Fat32.3 g

of which saturates11.2 g

Carbohydrate32.6 g

of which sugars12 g

Dietary Fibre8.4 g

Protein37.4 g

Sodium733 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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!