Double Herby Seared Steak & Veggie Fries
with Onion Chutney Sauce
A delicious beef steak can win over many hearts and we believe this herby garlic steak will make yours flutter. If that’s not enough though, maybe try one of the veggie fries. To really seal the deal, top the steak with a sweet onion chutney sauce.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the radish in this recipe with pear due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
beetroot
2
parsnip
1 sachet
Garlic & Herb Seasoning
2 packet
Beef Rump
2
radish
½
Onion
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot and parsnip into fries. • Place veggies and half the garlic & herb seasoning on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• While veggie fries are baking, thinly slice radish and onion (see ingredients). • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine the remaining garlic & herb seasoning and a drizzle of olive oil. Add beef rump and turn to coat. Set aside.
• Thinly slice radish and onion (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine. Transfer to a bowl.
• When the veggies have 10 minutes cook time remaining, wipe out the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). • Transfer to a plate to rest.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season and add mixed salad leaves and radish. Toss to coat.
• Slice herby seared steak. • Divide steak, veggie fries and radish salad between plates. • Top steak with caramelised onion sauce to serve. Enjoy!