Seared Steak & Roast Veggie Toss
with Mustard Mayo
If you're looking for a satisfying low-carb meal, look no further than this classic steak and veggie combo. With a juicy steak, roasted veggies and a creamy mustard mayo to top it off, you simply can't go wrong!
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
1
beetroot
1
carrot
1
potato
1 packet
beef rump
1 bag
spinach & rocket mix
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
1 tsp
red wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small chunks. Cut the carrot into half-moons. Cut the potato into bite-sized chunks.
Place the beetroot, carrot and potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.
Pat the beef rump dry with paper towel. Season the beef on both sides.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.
While the steak is resting, combine the roasted veggies, the spinach & rocket mix and a drizzle of red wine vinegar in a large bowl. Season.
TIP: Combine everything on the roasted veggie tray and save on washing up!
Slice the steak. Divide the seared steak (plus any resting juices!) and roast veggie toss between plates. Serve with the mustard mayo.
