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Cherry-Glazed Steak

Cherry-Glazed Steak

with Spiced Veggie Chunks & Tomato Salad

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 fries and a refreshing garden salad for crispiness and depth of flavour to boot!

This recipe is under 650kcal per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Dietitian Approved
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount





1 sachet

All-American Spice Blend



2 clove


1 packet

Cherry Sauce

1 packet

Beef Rump

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

½ tbs

balsamic vinegar

1 tbs

brown sugar


vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)2197 kJ
Fat15.8 g
of which saturates5.1 g
Carbohydrate57.1 g
of which sugars30.9 g
Protein38.2 g
Sodium812 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.


Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. Cut potato 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 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 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 white wine 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!