Flank Steak & Zesty Thyme Butter
with Hasselback Kumara & Parmesan Green Bean Salad
Steak night is back and better than ever! It’s flank steak tonight, tender and juicy, with a dollop of zesty thyme compound butter on top. We’ve got a fun kumara side as well; our hasselback technique offers the ultimate combo of crispy, fluffy and flavour-packed!
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
Green beans
1
Lemon
1
Thyme
1
Mixed Salad Leaves
1
Grated Parmesan Cheese
(Contains Milk; )
1
Beef Flank Steak
Not included in your delivery
olive oil
butter
(Contains Milk; )
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut each kumara in half lengthways. • Place 1 kumara half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice kumara without cutting all the way through. • Place on a lined oven tray, flat side down and repeat with the remaining kumara. Sprinkle over Nan's special seasoning and drizzle with olive oil. • Toss gently to combine and roast until tender, 30-35 minutes.
• Meanwhile, to a small bowl, add the butter and allow to come to room temperature. • Trim green beans. Zest lemon to get a pinch and slice into wedges. Pick thyme leaves. • Season flank steak generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, to the bowl with the green beans, add mixed salad leaves, grated Parmesan cheese, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste and toss to combine. • To the butter, add dijon mustard, thyme and lemon zest. Season with salt and pepper and mash to combine.
• Cut each steak in half and thinly slice each steak across the grain. • Divide flank steak, hasselback kumara and parmesan green bean salad between plates. Dollop thyme-mustard butter over flank steak to melt. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.