Beef Sirloin & Jewelled Kale Salad for Dinner

Name: Beef Sirloin & Jewelled Kale Salad for Dinner with Spiced Fruit Sponge Cake for Dessert
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Premium Sirloin Tip; 1 Kale; 1 Orange; 1 packet Snacking Tomatoes; 1 packet Roasted Almonds; 1 packet Dried Cranberries; 1 packet Balsamic Vinaigrette Dressing; 1 packet Honey Mustard Sauce; 1 packet Chat Potatoes; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Spiced Fruit Sponge Cake for Dessert

Get up to $200 off!

Celebrate Xmas in July with a festive feast of seared beef sirloin, paired with a jewelled kale salad bursting with colour and flavour. Served alongside golden chat potatoes and drizzled with honey mustard sauce, it’s a winter warmer with a holiday twist!

Allergens:

Almond

•Milk

The quantities provided above are averages only.

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

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Premium Sirloin Tip

Kale

Orange

1 packet

Snacking Tomatoes

1 packet

Roasted Almonds

1 packet

Dried Cranberries

1 packet

Balsamic Vinaigrette Dressing

1 packet

Honey Mustard Sauce

1 packet

Chat Potatoes

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories598 kcal

Energy (kJ)2500 kJ

Fat23.8 g

of which saturates4.2 g

Carbohydrate53.4 g

of which sugars24.1 g

Dietary Fibre12 g

Protein41.8 g

Sodium407 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on all sides.

• Transfer beef to a second lined oven tray and roast for 15-20 minutes (for a 300g piece) or 18-23 minutes (for a 600g piece) for medium-rare or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• While the beef is resting, thinly slice kale, discarding any larger pieces of stalk. Transfer to a large bowl with a drizzle of olive oil and vinegar, massaging leaves to soften and set aside. • Peel and thinly slice orange into wedges. Halve snacking tomatoes. Roughly chop roasted almonds.

• To the bowl with kale, add tomatoes, orange, dried cranberries, roasted almonds and balsamic vinaigrette dressing. Toss to combine and season to taste.

• In a small heat-proof bowl, microwave honey mustard sauce until heated through, 30 seconds. • Very thinly slice beef. • Divide roasted chat potatoes, seared beef sirloin steak and jewelled kale salad between plates. Serve with honey mustard sauce. Enjoy!