Onion Chutney-Glazed Steak

Name: Onion Chutney-Glazed Steak with Roasted Veggies & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 carrot; 1 tomato; 1 clove garlic; 1 packet parsley; 1 sachet Classic Roast Seasoning; 1 packet Beef Rump; 2 tbs water; 1 packet Onion Chutney; 15 g butter; 1 tsp balsamic vinegar; 1 packet Mixed Salad Leaves; 1 packet Dill & Parsley Mayonnaise

with Roasted Veggies & Dill-Parsley Mayo

Get up to $175 off

An onion chutney is truly an all-rounder. It can go with anything, so why not try it with golden seared beef rump? It’s going to blow your mind with the sweet and sticky tastes on top of a roast veggie toss. It’s another win for onion chutney!

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Sulphites

•Milk

•Eggs

•Soy

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

carrot

tomato

1 clove

garlic

1 packet

parsley

1 sachet

Classic Roast Seasoning

1 packet

Beef Rump

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

2 tbs

water

15 g

butter

(Contains: Milk; )

1 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)4081 kJ

Calories975 kcal

Fat49.2 g

of which saturates20.1 g

Carbohydrate82 g

of which sugars6.2 g

Dietary Fibre3.9 g

Protein49.8 g

Sodium779 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 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, roughly chop tomato. Finely chop garlic and parsley leaves. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat.

Little cooks: Kids can help pick the herbs from the stems.

• In a small bowl, combine garlic, parsley, the water and onion chutney. Season and set aside.

Little cooks: Kids can help combine the ingredients for the glaze.

• In a large frying pan, heat a drizzle of olive oil and the butter over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Add the onion chutney mixture and cook until thickened, 1 minute. Turn chicken to coat. Remove from the heat.

TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine the balsamic vinegar and a drizzle of olive oil in a large bowl. Season, then add mixed salad leaves and tomato. Toss to coat.

• Slice onion chutney-glazed chicken. • Divide chicken and roasted veggies between plates. • Serve with garden salad and dill & parsley mayonnaise. Enjoy!