Cherry-Glazed Steak & Spiced Roast Veggies

Name: Cherry-Glazed Steak & Spiced Roast Veggies with Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 Kumara; 1 Tomato; 1 packet Cherry Sauce; 300 g Beef Rump; 1 packet Mixed Salad Leaves; 1 Carrot; 2 Garlic; 1 sachet All-American Spice Blend; 1 drizzle olive oil; 2 tsp balsamic vinegar; 2 tbs brown sugar; 1 drizzle vinegar (balsamic or white wine)

with Tomato Salad

Get up to $175 off

Round out the day with this spectacular steak, drizzled with a sticky-sweet cherry glaze. And for the real 'cherry' on top, we’ve added mildly-spiced roast veggies and a refreshing garden salad for crispiness and depth of flavour to boot!

Tags:

Kid Friendly

•Dietitian Approved

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

Tomato

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

300 g

Beef Rump

1 packet

Mixed Salad Leaves

Carrot

Garlic

1 sachet

All-American Spice Blend

Not included in your delivery

1 drizzle

olive oil

2 tsp

balsamic vinegar

2 tbs

brown sugar

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories536 kcal

Energy (kJ)2240 kJ

Fat25.2 g

of which saturates13.3 g

Carbohydrate41.5 g

of which sugars26.6 g

Dietary Fibre4 g

Protein35.2 g

Cholesterol55 mg

Sodium738 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Peel kūmara. Cut kūmara and carrot into bite-sized chunks.
• Place veggies on a lined oven tray. Sprinkle over All-American spice blend, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. Finely chop garlic.
• In a small bowl, combine cherry sauce, the balsamic vinegar, brown sugar, garlic and a splash of water.

• When the fries have 10 minutes cook time remaining, season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-5 minutes each side for medium-rare, or until cooked to your liking.
• Transfer to a plate to rest.

• While the steak is resting, return the frying pan to medium-high heat. Cook cherry glaze mixture until slightly reduced,
1-2 minutes. Remove from heat. Set aside.
• In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season to taste and toss to combine.

Little cooks: Take the lead by tossing the salad!

• Slice seared steak.
• Divide spiced roast veggies, tomato salad and steak between plates.
• Spoon cherry glaze over steak to serve. Enjoy!

Little cooks: Add the finishing touch by spooning over the cherry glaze!