Very Merry Beef Steak & Hasselback Potatoes
with Rainbow Carrots & Honey Mustard Sauce- Milk
- Soy
- May contain traces of allergens
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.
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
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). 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
each 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 a 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 to taste with salt and pepper
and roast until tender, 8-10 minutes.
• While veggies are roasting, heat a large frying
pan over medium-high heat with a drizzle of
olive oil.
• When 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 beef steak, hasselback potatoes,
rainbow carrots, parsnip and baby broccoli
between plates.
• Serve with honey-mustard sauce. Squeeze
lemon juice over roast veggies to serve. Enjoy!
