Balsamic & Thyme Beef Steak
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Balsamic & Thyme Beef Steak

Balsamic & Thyme Beef Steak

with Veggies & Creamy Mash

There is something so comforting about the aroma of caramelised butter, thyme and vinegar bubbling in a pan. Completely mouth-watering to say the least. Drizzled over a hot steak, atop a mound of creamy mashed potato – what’s not to love?

Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 clove

garlic

1 unit

carrot

1 bunch

broccoli

1 bunch

thyme

1 packet

Beef Rump

Not included in your delivery

olive oil

2.5 tbs

milk

(Contains Milk; )

¼ tsp

salt

40 g

butter

(Contains Milk; )

2.5 tbs

balsamic vinegar

¼ cup

warm water

2 tsp

brown sugar

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Nutrition Values

/ per serving
Energy (kJ)2620 kJ
Calories0 kcal
Fat24.2 g
of which saturates14 g
Carbohydrate53.2 g
of which sugars17.1 g
Dietary Fibre0 g
Protein46.4 g
Cholesterol0 mg
Sodium442 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Make the mash
1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and 1/2 the butter to the potato. Mash with a potato masher or fork until smooth. Cover to keep warm.

Get prepped
2

While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Pick and finely chop the thyme leaves.

Cook the veggies
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccoli and cook until just tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover to keep warm.

Cook the steak
4

See Top Steak Tips (bottom) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season both sides of the beef rump with a pinch of salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
Make the sauce
5

While the steak is resting, return the frying pan to a medium heat. Add the balsamic vinegar, warm water, thyme, brown sugar and remaining butter. Season with a pinch of salt and pepper. Bring to the boil, then reduce the heat to low, stirring until slightly thickened, 2-3 minutes. Add the steak resting juices and remove from the heat.

Serve up
6

Thickly slice the steak. Divide the veggies, steak and mash between plates. Spoon the balsamic sauce over the steak.