Cherry-Glazed Steak & Spiced Roast Veggies for Dinner
with Pineapple Upside-Down Cake for Dessert
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 roast veggies and a refreshing garden salad for crispiness and depth of flavour to boot!
This recipe is under 550kcal per serving.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
Kumara
1
carrot
1
All-American Spice Blend
1
tomato
2 clove
garlic
1 packet
Cherry Sauce
1 packet
Beef Rump
1 packet
Mixed Salad Leaves
1 tin
Pineapple Slices
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
flaked almonds
(Contains Almond; )
2 packet
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tsp
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. Peel kumara. Cut kumara and carrot into bite-size 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, balsamic vinegar, the brown sugar, garlic and a splash of water.
• See 'Top Steak Tips!' (below). When the fries have 10 minutes cook time remaining, place beefrump 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 vinegarand 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!