Beef Flank Tagliata & Rosemary Brown Butter
with Roast Potatoes & Asparagus Rocket Salad- Almond
- Milk
This steak night is a little fancier than most, borrowing Italian techniques to impart mouthwatering flavours. Tender steak is thinly sliced for maximum surface area, allowing it to soak up a garlic & rosemary butter sauce. Simple sides are all you need when the start of the show is this spectacular! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1 bunch
asparagus
1
radish
1 packet
roasted almonds
(Contains: Almond; )
2 clove
garlic
2 sprig
rosemary
1 packet
Beef Flank Steak
1 packet
Rocket leaves
Not included in your delivery
olive oil
50 g
butter
(Contains: Milk; )
1 tsp
honey
drizzle
balsamic vinegar
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. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, trim ends of asparagus and halve. Thinly slice radish. Roughly chop roasted almonds. Finely chop garlic. Pick and finely chop rosemary leaves. • Season beef 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 asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. Transfer to a medium bowl.
• 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. • Reduce heat to medium, add garlic, rosemary and the butter to the pan and cook until beginning to brown, spooning over the steak, until fragrant, 1 minute. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, to the bowl with the asparagus, add rocket leaves, radish, the honey, a drizzle of balsamic vinegar and olive oil. • Season to taste and toss to combine.
• Cut each steak in half and thinly slice across the grain. • Divide beef flank tagliata, roast potatoes and asparagus rocket salad between plates. Spoon garlic rosemary brown butter over flank steak. • Sprinkle roasted almonds over salad 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. Enjoy!
