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.
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
Ingredients
2
potato
1
carrot
1 sachet
All-American Spice Blend
1
tomato
2 clove
garlic
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
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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!