Cherry-Glazed Beef Steak & Spiced Roast Veggies
with Tomato Salad- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Wheat
Round out the day with this spectacular beef, 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!
Ingredients
2
Kumara
1
Tomato
300 g
Beef Eye Fillet Steak
1 packet
Cherry Sauce
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat; )
1 packet
Mixed Salad Leaves
1
Carrot
1 sachet
All-American Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel orange 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.
If you've swapped beef rump for beef eye fillet, place your hand flat on top of beef and slice through horizontally to make two thin steaks. Heat frying pan over medium-high heat with a drizzle of olive oil. Cook beef until cooked through, 3-5 minutes each side. Transfer to a plate and set aside 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 and toss to combine.
• Slice seared steak. • Divide spiced veggie chunks, tomato salad and steak between plates. • Spoon cherry glaze over steak to serve. Enjoy!
