Treat mum to a meal as special as she is! Juicy sirloin steak gets a pepper coating, and pairs perfectly with crispy Parmesan potatoes and tangy agrodolce-topped eggplant. And to satisfy your sweet tooth, a light and fluffy orange sponge cake drizzled with a luscious lemon passionfruit sauce for the perfect balance of zest and sweetness.
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
1 packet
Cream
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond. )
1
Orange
1 packet
Passionfruit Lemon Sauce
(Contains: Milk, Eggs, Sulphites; May be present: Milk, Sesame, Soy, Fish, Eggs. )
1 packet
Caster Sugar
(May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond, Wheat, Gluten. )
2
Garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
300 g
Sirloin Steak
1 packet
Walnuts
(Contains: Walnut; )
1
Lemon
1 packet
Currants
(May be present: Milk, Soy, Wheat, Gluten. )
1 packet
Baby Potatoes
1
Eggplant
1 packet
Parsley
1
Baby Broccoli
¼ tsp
pepper
1 drizzle
olive oil
1 tsp
brown sugar
• See ‘Top Steak Tips!’ (below).
• Preheat oven to 220°C/200°C fan-forced.
• Halve baby potatoes.
• Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.
• In the last 5 minutes, sprinkle over grated Parmesan cheese and roast until cheese is golden and crisp.
• Meanwhile, cut eggplant lengthwise into quarters.
• Place eggplant on a second lined oven tray, season with salt and add a generous drizzle of olive oil.
• Roast until tender, 25-30 minutes.
TIP: Adding enough oil will ensure the eggplant
softens in time.
• While eggplant is roasting, trim baby broccoli, halving any thicker stalks lengthways. Thinly slice garlic. Roughly chop parsley and walnuts. Zest lemon to get a pinch then slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, currants and walnuts until fragrant, 1-2 minutes.
• Transfer to a small bowl then add parsley, lemon zest, the brown sugar and a good squeeze of lemon juice. Season with salt and pepper. Set aside.
• In a medium bowl, combine sirloin steak, the cracked black pepper, a pinch of salt and a drizzle of olive oil.
• Return pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook steak for 5-6 minutes each side for medium-rare, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for 5 minutes.
• While steak is resting, wash out pan and return to medium-high heat with a drizzle of olive oil.
• Cook baby broccoli, tossing, until tender, 5-6 minutes. Add a squeeze of lemon juice. Season to taste.
• Thinly slice steak.
• Divide pepper sirloin steak, Parmesan chat potatoes, eggplant and baby broccoli between plates.
• Spoon agrodolce sauce over the eggplant to serve. Enjoy!