Flank Steak & Zesty Parsley Butter
with Hasselback Kumara & Parmesan Green Bean Salad
Steak night is back and better than ever! It’s flank steak tonight, tender and juicy, with a dollop of zesty parsley compound butter on top. We’ve got a fun kumara side as well; our hasselback technique offers the ultimate combo of crispy, fluffy and flavour-packed!
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
2
Orange Kumara
1 sachet
Nan's Special Seasoning
1 packet
green beans
½
lemon
1 packet
parsley
1 packet
Beef Flank Steak
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut each kumara in half lengthways. • Place kumara half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice kumara without cutting all the way through. • Place on a lined oven tray, flat side down and repeat with the remaining kumara. Sprinkle over Nan's special seasoning and drizzle with olive oil. • Roast until tender, 30-35 minutes.
• Meanwhile, to a small bowl, add the butter and allow to come to room temperature. • Trim green beans. Zest lemon to get a pinch and slice into wedges. Finely chop parsley. • Season flank steak generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Transfer to a medium bowl.
• See 'Top Steak Tips' (below)! Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook 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.
• Meanwhile, to the bowl with the green beans, add mixed salad leaves, grated Parmesan cheese, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste and toss to combine. • To the butter, add parsley and lemon zest. Season with salt and pepper and mash to combine.
• Cut each steak in half and thinly slice steak across the grain. • Divide flank steak, hasselback kumara and parmesan green bean salad between plates. • Dollop zesty parsley butter over flank steak to melt. 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.