Double Seared Steak & Onion Chutney Sauce

Name: Double Seared Steak & Onion Chutney Sauce with Garlic Mixed Mash & Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 clove garlic; 1 potato; 2 carrot; 2 packet Beef Rump; 1 tomato; 1 packet Onion Chutney; 1 tsp balsamic vinegar; ¼ cup water; 1 bag Mixed Salad Leaves; 1 drizzle white wine vinegar

with Garlic Mixed Mash & Garden Salad

Get up to $175 off

How do you jazz up a beef and mash dinner, the answer is here two-fold. First, add a carrot to the potato to make a vibrant mixed veggie mash, it’s very eye-catching. Next up, an onion chutney to bring in a smokey flavour to the tender beef rump. There you have it, a recipe refurbishment in four easy steps.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Easy Prep

Allergens:

Sulphites

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

potato

carrot

2 packet

Beef Rump

tomato

1 packet

Onion Chutney

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

¼ cup

water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2590 kJ

Fat23.7 g

of which saturates11.2 g

Carbohydrate33.3 g

of which sugars16.2 g

Dietary Fibre7.9 g

Protein69 g

Sodium324 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Slightly crush garlic cloves using the flat side of a knife, then remove skin. Peel potato and carrot, then cut both into small chunks. • Cook potato, carrot and garlic in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies and garlic to the pan with a drizzle of olive oil, then season with salt. • Mash until smooth, then cover to keep warm.

• Meanwhile, roughly chop tomato. 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. Transfer to a plate.

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

• Return frying pan to medium heat, then add onion chutney, the balsamic vinegar and water, stirring until combined. Season to taste. Remove from heat.

TIP: Add a splash more water if the sauce looks too thick.

• In a large bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season to taste. • Slice the seared steak. • Divide garlic mixed mash, garden salad and steak between plates. • Spoon onion chutney sauce over steak to serve. Enjoy!