Flank Steak & Garlic-Parmesan Mash
with Balsamic Veggies & Dijon Butter
- Almond
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Everything about this meal has taken things up a notch. Your average mash is levelling up with the addition of garlic and with a Dijon butter, you can wave goodbye to your basic condiments. With a perfectly seared flank steak, you've got everything you need to make a 10 out of 10 dinner!
Ingredients
1
Zucchini
1 bunch
Baby Broccoli
2
Potato
2 clove
Garlic
1 packet
Roasted Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
Dijon mustard
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
Flank Steak
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
30 g
butter (for the sauce)
(Contains: Milk;)
20 g
butter (for the mash)
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice zucchini into thin sticks. Trim baby broccoli and halve any thicker stalks lengthways. • Peel potato and cut into large chunks. Peel garlic cloves. Roughly chop roasted almonds.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Place the butter (for the sauce) in a small bowl and allow to come to room temperature. • To bowl, add Dijon mustard and 1/2 the garlic. Season with salt and pepper and mash to combine.
• Half-fill a large saucepan with the boiling water, then add a generous pinch of salt. • Cook potato and remaining garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain. • Add Parmesan, the butter (for the mash) and milk. Mash until smooth and over to keep warm.
• See Top Steak Tips (below). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• When beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook zucchini and baby broccoli, until tender, 5-6 minutes. • Add the balsamic vinaigrette, tossing to coat, 30 seconds. Season to taste.
• Cut each steak in half and thinly slice each steak across the grain. • Divide garlic mash, balsamic veggies and flank steak between plates. • Top veggies with almonds and flank steak with Dijon butter to serve. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved this meal, praising the perfectly cooked veggies and potatoes. Some found the puree bland and the vinaigrette didn't complement the vegetables well.
- Ease of prep: Several customers noted the flank steak was a pleasant surprise, though some found it tough or stringy when cooked.
- Suggestions: Try making fried potatoes instead of mash for a delicious alternative. Ensure you mince or crush the garlic before adding to the mash.
- Portions: Some felt the steak portion was too small, as it shrank significantly during cooking.
