Steak & Potato Frites
with Nutty Beans & Parsley-Butter- Milk
- Pine Nut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
We know, big call. But we’re taking a leaf out the French’s book, stepping into the kitchen and owning this recipe with a certain continental confidence. Best served with a glass of good red and a belief in your own cultural superiority! *This week's green beans were not up to our quality standards so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!*
Ingredients
1 bunch
parsley
2 unit
potatoes
1 packet
beef rump
1 clove
garlic
1 head
broccoli
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
Not included in your delivery
40 g
butter
(Contains: Milk;)
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 0.5cm thin fries. TIP: Slice off each side of the potato to form a rectangle, then cut into fries. TIP: Cut the fries to the correct size to ensure they cook in the allocated time. Place the fries on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and bake for 25-30 minutes, or until tender.
While the fries are baking, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Cut the broccoli into 2cm florets, then roughly chop the stalk.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl.
Microwave the butter in a small bowl on high for 5 seconds, or until softened. TIP: If you don't have a microwave, place the butter in a warm place for 10 minutes. TIP: For the low calorie option, use only 3/4 of the butter! Stir through the parsley and 1/2 of the garlic. TIP: You can add less if you're not a fan of garlic. Season with a pinch of salt and pepper and mix well.
When the fries have 10 minutes cook time remaining, return the large frying pan to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person and season with a pinch of salt and pepper on both sides. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium-rare steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate. Cover with foil to keep warm and set aside to rest.
While the steak is resting, return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process. Add the remaining garlic and cook for 1 minute, or until fragrant. Season to taste with salt and pepper.
Divide the steak, potato frites and broccoli between plates. Sprinkle the toasted pine nuts over the broccoli. Top the steak with a dollop of parsley-butter.
