Lamb Steak & Creamy Pesto Sandwich
with Potato Wedges & Caramelised Onion
Ditch the cutlery and get a little handsy with dinner tonight as you tuck into this decadent beef steak sammie. With sticky caramelised onion and a creamy pesto dressing, you’ll be transported to the pearly gates of gastronomy heaven.
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
Ingredients
2 unit
potato
1 unit
onion
1 unit
tomato
1 piece
Lamb Leg Steaks
2 unit
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 packet
creamy pesto dressing
(Contains Soy; )
1 bag
salad leaves
Not included in your delivery
olive oil
2 tbs
balsamic vinegar
2 tsp
water
1.5 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the wedges are baking, thinly slice the red onion. Thinly slice the tomato into rounds.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
When the wedges have 10 minutes cook time remaining, wash the frying pan and return to a high heat with a drizzle of olive oil. Season the lamb leg steak on both sides with salt and pepper. When the pan is very hot, add the lamb and cook for 2 minutes on each side for medium (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: This will give you a medium steak – cook for a little less if you like it rare, or a little longer for well done.
Place the ciabatta directly on the wire rack in the oven and bake until heated through, 5 minutes.
Thinly slice the lamb steak. Slice each ciabatta loaf in half. Spread the ciabatta with the creamy pesto dressing, then top with the lamb, caramelised onion, tomato and rocket leaves. Serve with the wedges.