Garlic Butter Steak
with Roast Veggie Toss & Creamy Pesto Dressing
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef eye with a creamy pesto dressing, golden roasted veggies and an aromatic garlic butter combine to make a special meal that'll have you buzzing too!
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
1
onion
1
potato
1
white turnip
1
beetroot
1 clove
garlic
1 packet
Beef Rump
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut red onion, potato and white turnip into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place onion, potato and turnip on a lined oven tray. Sprinkle with the 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.
TIP: If your oven tray is crowded, divide between two trays.
• When the veggies have 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 a high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes of steak cook time, 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.
• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. • Toss to combine and season to taste.
• Slice seared garlic butter steak. • Divide steak and roast veggie toss between plates. • Drizzle with creamy pesto dressing to serve.