Very Merry Beef Steak & Hasselback Potatoes
with Roasted 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 rainbow carrots, parsnip and baby broccoli.
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: Soy, May contain traces of allergens, Milk; )
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
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 with garlic butter, then 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, then add baby broccoli. Drizzle with
olive oil, season 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 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 beef steak, hasselback potatoes, roasted
rainbow carrots, parsnip and baby broccoli
between plates.
• Drizzle with honey mustard sauce.
• Squeeze a lemon wedge over roasted veggies to
serve. Enjoy!
