Round out the warmer months with this spectacular steak, drizzled with a sticky-sweet cherry glaze. And for the real 'cherry' on top, we’ve added roasted veggies and glowing sauteed cabbage depth of flavour to boot!
This recipe is under 650kcal per serving.
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
2
potato
1
parsnip
1
carrot
2 clove
garlic
1 packet
Beef Rump
1 bag
Shredded Cabbage Mix
1 packet
Cherry Sauce
1 sachet
barramundi
1
olive oil
10 g
butter
1 tsp
brown sugar
1 tbs
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut potato, parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the veggies.
• Meanwhile, finely chop garlic. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine barbecue seasoning and a drizzle of olive oil. Add beef and turn to coat.
TIP: Pounding the beef ensures that it's extra tender once cooked. Little cooks: Kids can help by combining the seasoning and beef.
• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook shredded cabbage mix until tender, 4-5 minutes. • Add garlic, the brown sugar, balsamic vinegar and a splash of water and cook until softened, 3-4 minutes. Transfer to a plate and cover to keep warm.
• See Top Steak Tips (below) for extra info! • 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.
• Remove from heat, then add cherry sauce and a splash of water, turning beef to coat. Set aside to rest.
• Slice cherry-glazed steak. • Divide veggie chunks, sautéed cabbage and steak between plates. • Spoon remaining cherry glaze over steak and veggies to serve. Enjoy!