Sirloin Steak & Herby Potatoes
with Orange, Rocket & Almond Salad
Steak night is a favourite in our house, what about yours? Tonight, tender sirloin steak is cooked just as you like it, with crispy thyme roast potatoes and a citrusy salad on the side. You’ll have a lineup at your front door once everyone gets a whiff of this one!
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
Potato
1 packet
Thyme
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Sirloin Steak
1
Orange
1
Cucumber
1 packet
Rocket leaves
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Garlic Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below). • Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Pick and finely chop thyme. • Place potato and thyme on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes.
• Wipe out and return large frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook sirloin steak for 5-6 minutes each side for medium, or until cooked to your liking. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan and rest for 5 minutes. Season with salt.
TIP: The meat will keep cooking as it rests!
• Meanwhile, peel and thinly slice orange into wedges. • Thinly slice cucumber into rounds. • In a large bowl, combine orange, cucumber, rocket leaves and balsamic glaze. Season to taste.
• Thinly slice steak. • Divide sirloin steak, herby potatoes and orange and rocket salad between plates. • Sprinkle almonds over salad. • Dollop with garlic aioli to serve. Enjoy!