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.
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
All-American Spice Blend
Mixed Salad Leaves
Not included in your delivery
vinegar (balsamic or white wine)
• 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!