HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak With Caramelised Onion Relish
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Steak with Caramelised Onion Relish

Steak with Caramelised Onion Relish

& Crisp Pear Salad

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This perfectly crisp pear and walnut salad is a perfect symphony of classic flavours, just the thing to serve up next to a tender steak. Sweet and sticky balsamic caramelised onions are the crowning jewel.

Allergens:MilkTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

2 steak

premium beef rump

½

pear

1 packet

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ bag

rocket leaves

Not included in your delivery

1 tbs

butter

(ContainsMilk)

½ tbs

olive oil

½ tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1870 kJ
Fat26.6 g
of which saturates8.4 g
Carbohydrate14.4 g
of which sugars10.6 g
Dietary Fibre0 g
Protein37.6 g
Cholesterol0 mg
Sodium119 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Pan
Aluminum Foil
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely slice the red onion, core and thinly slice the pear, wash the rocket leaves, and roughly chop the walnuts.

2

Heat a small frying pan over a medium-high heat. Melt the butter with a splash of olive oil (so the butter doesn’t burn). Add the red onion and cook, stirring, for 6-7 minutes, or until softened. Add the balsamic vinegar and cook for a further 3 minutes, or until sticky. Remove from the heat and set aside, covered.

3

Season the premium beef rump steaks with salt and pepper. Heat the remaining olive oil in a medium frying pan over a high heat. Cook the steaks for 1-2 minutes on each side for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Remove from the pan and set aside on a plate. Cover with foil to rest for 5 minutes. Tip: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.

4

Meanwhile, in a medium bowl combine the pear, rocket leaves and walnuts. Drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Toss to combine and set aside.

5

To serve, divide walnut salad and steaks between plates. Top with the caramelised onion. Enjoy!