Double Seared Garlic Butter Steak
with Roast Veggie Toss & Creamy Pesto Dressing
We’ve dug deep to find and create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthen texture to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
Brown Onion
1
potato
1
white turnip
1
beetroot
1 clove
garlic
2 packet
Beef Rump
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut onion, potato and white turnip into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place onion, potato, beetroot and turnip on a lined oven tray. Sprinkle with Aussie spice blend and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
Little cooks: Help toss the veggie!
TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When the veggies have 10 minutes cook time remaining, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Return all beef steak to the pan. • In the last 1-2 minutes of steak cook time, add garlic and the butter, then season with salt and pepper. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Toss to combine and season to taste.
• Slice seared garlic butter steak. • Divide steak and roast veggie toss between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the dressing!
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