Beef Flank Tagliata & Rosemary Brown Butter
with Roast Potatoes & Asparagus Rocket Salad
This steak night is a little fancier than most, borrowing Italian techniques to impart mouthwatering flavours. Tender steak is thinly sliced for maximum surface area, allowing it to soak up a garlic & rosemary butter sauce. Simple sides are all you need when the start of the show is this spectacular!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
2
potato
1 bunch
asparagus
1
radish
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 clove
garlic
2 sprig
rosemary
1 packet
Beef Flank Steak
1 packet
Rocket leaves
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• See 'Top Steak Tips' (below). Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, trim ends of asparagus and halve. Thinly slice radish. Roughly chop roasted almonds. Finely chop garlic. Pick and finely chop rosemary leaves. • Season beef flank steak generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Reduce heat to medium, add garlic, rosemary and the butter to the pan and cook until beginning to brown, spooning over the steak, until fragrant, 1 minute. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, to the bowl with the asparagus, add rocket leaves, radish, the honey, a drizzle of balsamic vinegar and olive oil. • Season to taste and toss to combine.
• Cut each steak in half and thinly slice across the grain. • Divide beef flank tagliata, roast potatoes and asparagus rocket salad between plates. Spoon garlic rosemary brown butter over flank steak. • Sprinkle roasted almonds over salad 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. Enjoy!