Easy Double Seared Garlic Butter Steak
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Easy Double Seared Garlic Butter Steak

Easy Double Seared Garlic Butter Steak

with Roast Veggie Toss & Creamy Pesto Dressing

We’ve dug deep to find and create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthen texture to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb.

Tags:
Easy Prep
Kid Friendly
Allergens:
Milk
Soy

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

1

onion

1

potato

1

white turnip

1

beetroot

1 clove

garlic

1 sachet

Aussie Spice Blend

2 packet

Beef Rump

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3101 kJ
Fat34.6 g
of which saturates16.7 g
Carbohydrate34.7 g
of which sugars18.8 g
Protein72.1 g
Sodium920 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

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut onion, potato and white turnip into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place onion, potato, turnip and beetroot on a lined oven tray. Sprinkle with Aussie spice blend and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

Little cooks: Help toss the veggie! TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• When the veggies have 10 minutes 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 in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Return all beef to the pan. • In the last 1-2 minutes, add garlic and the butter, then season with salt and pepper. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

3
3

• To the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.

4
4

• Slice seared garlic butter steak. • Divide steak and roast root veggie toss between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the dressing!