Double Cherry-Glazed Steak & Spiced Roast Veggies for Dinner
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Double Cherry-Glazed Steak & Spiced Roast Veggies for Dinner

Double 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!

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Kid Friendly
Over 30g protein
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

2 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; May be present Gluten, Peanut, Sesame, Milk, Soy. )

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


vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)3034 kJ
Fat20.8 g
of which saturates8.8 g
Carbohydrate65.6 g
of which sugars28.7 g
Dietary Fibre8.9 g
Protein69 g
Sodium988 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 Tray
Baking Paper
Large Non-Stick Pan



• 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.


• When the fries 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 (cook in batches if your pan is getting crowded). 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 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!