Double Seared Steak & Mumbai Coconut Sauce
with Herby Potatoes & Cucumber Salad
We can't work out which is best: the golden roasted potatoes, the gentle warmth of the creamy Mumbai-spiced coconut sauce or the crunch of the cucumber salad. Go on, you decide!
This recipe is under 650kcal per serving.
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
3
Potato
2 clove
Garlic
1
cucumber
1 packet
coriander
1
carrot
2 packet
Beef Rump
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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. • Spread out evenly, then roast until tender, 20-25 minutes.
• While the potatoes are roasting, finely chop garlic. Thinly slice cucumber. Roughly chop coriander(see ingredients). Grate carrot.
• When the potato has 10 minutes cook time remaining, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches for best result). • Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season and set aside.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, add mixed salad leaves, carrot and cucumber and toss to coat. • When the potatoes are done, sprinkle over coriander and gently toss to combine.
Little cooks: Kids can help sprinkle over the coriander. Careful the tray is hot!
• Slice the steak. Divide steak, herby potatoes and cucumber salad between plates. • Pour Mumbai coconut sauce over the steak to serve. Enjoy!