Garlic Butter Steak

Name: Garlic Butter Steak with Spiced Roasted Veggies & Balsamic Salad
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 carrot; 1 potato; 2 radish; 30 g butter; 1 pinch chilli flakes; 1 packet Beef Rump; 1 bag Mixed Leaves; 1 drizzle balsamic vinegar; 1 packet mayonnaise; 1 sachet Aussie Spice Blend; 2 clove garlic

with Spiced Roasted Veggies & Balsamic Salad

Get up to $175 off

Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with a creamy mayonnaise, golden roasted veggies and an aromatic garlic butter combine to make a special meal that'll have you buzzing too!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Milk

•Egg

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

potato

radish

1 pinch

chilli flakes

1 packet

Beef Rump

1 bag

Mixed Leaves

1 packet

mayonnaise

(Contains: Egg; May be present: Fish, Weizen, Cashew, Mandeln, Sesamsamen, Soja. )

1 sachet

Aussie Spice Blend

2 clove

garlic

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2344 kJ

Fat35.1 g

of which saturates14 g

Carbohydrate25.5 g

of which sugars10.5 g

Dietary Fibre6.5 g

Protein35.8 g

Sodium826 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240oC/220oC fan-forced. Cut carrot and potato into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Aussie spice blend and season with salt. Toss to coat, spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

While the veggies are roasting, finely chop garlic. Thinly slice radish.

Place the butter, garlic and a pinch of chilli flakes (if using) in a small bowl and mash together with a fork. Season. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Remove pan from the heat, then add garlic butter and turn the beef to coat. Transfer to a plate to rest.

In a large bowl, combine radish, mixed leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.

Slice steak. Divide spiced roasted veggies and balsamic salad between bowls. Top with steak, spooning any remaining garlic butter from the pan over steak. Serve with mayonnaise.