Flank Steak & Garlic-Parmesan Mash
with Balsamic Veggies & Herby Butter
Lean, rich and meaty - all perfect descriptive words for the humble flank steak! This flavourful cut of beef doesn’t need fancy sides - tonight, we’re having it with cheesy garlic mash and tangy balsamic veggies. A dollop of herb butter will melt into the steak, coating it in extra flavour and decadence. Dig in!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
courgette
1 bunch
asparagus
2
Potato
2 clove
Garlic
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Beef Flank Steak
1 packet
balsamic glaze
(Contains Sulphites; )
Not included in your delivery
olive oil
30 g
butter (for the sauce)
(Contains Milk; )
20 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• See 'Top Steak Tips!' (below). Boil the kettle. • Thinly slice courgette into thin sticks. • Trim ends of asparagus. • Peel potato and cut into large chunks. • Peel garlic cloves. • FInely chop parsley.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Place the butter(for the sauce) in a small bowl and allow to come to room temperature. • Add parsley to the bowl, season with salt and pepper and mash to combine.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potatoes to pan. • Add grated Parmesan cheese, the butter(for the mash) and milk. Mash until smooth and cover to keep warm.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a second small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• When beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook courgette and asparagus, until tender, 5-6 minutes. • Add balsamic glaze, tossing to coat, 30 seconds. Season to taste.
• Cut each steak in half and thinly slice each steak across the grain. • Divide garlic-Parmesan mash, balsamic veggies and flank steak between plates. • Top veggies with almonds and flank steak with herby butter 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