Cherry-Glazed Steak & Spiced Roast Veggies for Dinner

Name: Cherry-Glazed Steak & Spiced Roast Veggies for Dinner with Pineapple Upside-Down Cake for Dessert
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

with Pineapple Upside-Down Cake for Dessert

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!

This recipe is under 550kcal per serving.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:

Dietitian Approved

•High Protein

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

300 g

Beef Rump

1 packet

Mixed Salad Leaves

Carrot

Garlic

1 sachet

All-American Spice Blend

Nutrition Values

Calories386 kcal

Energy (kJ)1610 kJ

Fat8.4 g

of which saturates4.2 g

Carbohydrate40.4 g

of which sugars25.5 g

Dietary Fibre4 g

Protein35 g

Cholesterol55 mg

Sodium736 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

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Peel kumara. Cut kumara and carrot into bite-size 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, balsamic vinegar, the brown sugar, garlic and a splash of water.

• See 'Top Steak Tips!' (below). When the fries have 10 minutes cook time remaining, place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season 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 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• 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 vinegarand olive oil. Season and toss to combine.