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.
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
Instructions
• 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!