HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak & Pesto Potatoes
Seared Steak & Pesto Potatoes

Seared Steak & Pesto Potatoes

with Balsamic Onions & Pear Salad

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Just when you think potatoes couldn’t get any better, get ready to swoon over this exciting way to roast your tots. Once crispy and golden, smother them in nutty basil pesto for a boost of flavour, then pair it with a crunchy pear salad and seared steak for a true ‘wow’ factor meal.

Tags:Kid Friendly
Allergens:Tree NutsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)





1 packet

beef eye round

1 packet

basil pesto

(ContainsTree Nuts, Milk)



1 bag

salad leaves

Not included in your delivery


olive oil

30 g



2 tbs


1 tbs

balsamic vinegar

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3153 kJ
Fat44.4 g
of which saturates16.3 g
Carbohydrate44.1 g
of which sugars8.9 g
Protein43 g
Sodium261 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato on a lined oven tray, drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25-30 minutes.


While the potato is roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Thinly slice the pear and brown onion.


Return the frying pan to a high heat with a drizzle of olive oil. Season both sides of the beef eye round with salt and pepper. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and cover with foil to keep warm.


Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion until softened, 6-8 minutes. Add the butter, water and balsamic vinegar and stir to combine. Simmer until thickened slightly, 1-2 minutes. Stir through any resting juices from the steak. Season to taste.


While the onions are cooking, add the basil pesto to the roasted potatoes and toss to combine. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil, then season. Add the mixed salad leaves and pear, then toss to coat.


Slice the steak. Divide the steak, pesto potatoes and pear salad between plates. Sprinkle the toasted almonds over the salad. Spoon the balsamic onions over the steak to serve.