Seared Steak & Gravy
with Carrot-Potato Smash & Salad
This juicy seared steak and cheat's gravy go perfectly with the vibrant veggie smash and crisp salad. The carrot in the mash keeps the carbs down, all while adding a subtly sweet and earthy flavour.
This recipe is under 650kcal per serving and under 30g 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
2
potato
2
carrot
1 clove
garlic
1 packet
beef rump
1 sachet
Nan's special seasoning
1
tomato
1 bag
salad leaves
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
1 drizzle
white wine vinegar
½ cup
boiling water
40 g
butter
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut into large chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 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 potato and carrot to pan, then add the butter, the milk and a generous pinch of salt. Lightly mash, then cover to keep warm.
• While the veggies are cooking, place 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 Nan's special 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 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 the steak is resting, boil the kettle. Roughly chop tomato. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and salad leaves. Toss to combine. Set aside. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Slice the seared steak. • Divide steak, carrot-potato smash and salad between plates. • Spoon gravy over steak and carrot-potato smash to serve. Enjoy!
