Very Merry Beef Steak & Hasselback Potatoes
with Rainbow Carrots & Honey Mustard Sauce
Dinner tonight is sure to bring the cheer, thanks to a beautifully tender sirloin steak drizzled with a tangy honey mustard sauce. Of course, we can’t forget the sides! We’re pulling out all the stops with rosemary hasselback potatoes and roasted parsnip and rainbow carrots.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Savoury Seasoning
300 g
Sirloin Steak
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
1 packet
Baby Rainbow Carrots
2 packet
Potato
2
Garlic
1
Parsnip
1
Lemon
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice garlic. • In a small microwave-safe bowl, place garlic and the butter. Microwave until melted and fragrant, 10 second bursts. • Cut each potato in half lengthways. Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray, flat side down and repeat with the remaining potato. Sprinkle over savoury seasoning, drizzle with olive oil and season with pepper. Roast until tender 30-35 minutes. In the last 10 minutes of cook time, remove tray from oven and drizzle over garlic butter, bake until cooked through and fragrant.
• Meanwhile, trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). Trim baby broccoli. • Cut parsnip into quarters lengthways. Slice lemon into wedges.
• Place carrots and parsnip on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• In the last 10 minutes of cook time, remove tray from oven and add baby broccoli. Drizzle with olive oil, season and roast until tender, 8-10 minutes.
• While veggies are roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, cook sirloin 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. Season with salt.
• Thinly slice steak. • Divide sirloin beef steak, rosemary hasselback potatoes, rainbow carrots, parsnip and baby broccoli between plates. Serve with honey mustard sauce. Squeeze lemon juice over roast veggies. Enjoy!
