Sticky Flank Steak & Cherry Tomato Salad
with Creamy Fetta Potatoes
- Eggs
- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
The sweet and savoury glaze brings so much flavour to juicy flank steaks. Serve with a refreshing and seasoned salad, plus naturally tasty potatoes, which work a treat with the creamy dill & parsley mayo. This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
Potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
1
Cucumber
1 packet
Snacking Tomatoes
1 packet
Spinach, Rocket & Fennel Mix
1 packet
Flank Steak
1 packet
Sweet & Savoury Glaze
(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. • Add crumbled fetta cubes and dill & parsley mayonnaise to the drained potatoes. Mix to combine and season to taste. Cover to keep warm and set aside.
• While the potatoes are cooking, slice the cucumber into thin rounds. Halve snacking tomatoes. • In a large bowl, combine the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add spinach, rocket & fennel mix, tomato and cucumber and toss.
• See top steak tips! (left). 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. • Return frying pan to medium heat. • Add sweet & savoury glaze, a splash of water and any resting juices to the pan. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season to taste.
• Thinly slice each steak in half and thinly slice each steak across the grain. • Serve with the creamy fetta potatoes and the garden salad. • Spoon sweet and savoury glaze over the steak 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: Customers loved the delicious flavours, especially praising the tasty potato salad and savoury steak glaze.
- Ease of prep: Many found this recipe simple to cook, with the steak turning out tender when cooked for 5 minutes per side.
- Suggestions: Some suggest finding a way to keep the sliced steak warm before serving. Consider adding more substance to the salad.
- Leftovers: When cooking later in the week, use the cucumber quickly as it may not stay fresh.
- Portions: While most enjoyed the meal, a few mentioned small portion sizes, particularly for the sides.
