Steak & Potato Frites
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Steak & Potato Frites

Steak & Potato Frites

with Nutty Beans & Parsley-Butter

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!

Tags:
Low Calorie
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Pine Nut

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 Time35 minutes
DifficultyMedium

Ingredients

Serving amount

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, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

Not included in your delivery

40 g

butter

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2500 kcal
Fat32.4 g
of which saturates14.5 g
Carbohydrate29.7 g
of which sugars3 g
Dietary Fibre0 g
Protein43.2 g
Cholesterol0 mg
Sodium157 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Small Bowl
Spoon
Aluminum Foil
Plate
Large Non-Stick Pan

Instructions

Bake the fries
1

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.

Get prepped
2

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.

Make the parsley butter (optional)
3

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.

Cook the steak
4

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.

Cook the broccoli
5

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.

Serve up
6

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.