We can't work out which is best: the pop of herbs on the roasted potatoes, the gentle warmth of the creamy Mumbai-spiced coconut sauce or the burst and crunch of the radish salad. You decide!
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card
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
3
potato
2 clove
garlic
2
radish
½ bag
coriander
1
carrot
2 packet
Beef Rump
1 sachet
Mumbai Spice Blend
1 packet
light coconut milk
½ packet
dijon mustard
1 bag
Mixed Salad Leaves
olive oil
drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• While the potato is roasting, finely chop garlic. Thinly slice radish. Roughly chop coriander(see ingredients). Grate the carrot.
• When the potato has 10 minutes cook time remaining, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir through light coconut milk and simmer until thickened slightly, 1-2 minutes. Season and set aside.
• In a medium bowl, combine dijon mustard and a drizzle of white wine vinegar and olive oil. Season, then add mixed salad leaves, carrot and radish. Toss to coat. • When the potatoes are done, sprinkle over coriander and gently toss to combine.
Little cooks: Kids can help sprinkle over the coriander. Careful the tray is hot!
• Slice the steak. Divide steak, herby potatoes and radish salad between plates. • Pour Mumbai coconut sauce over the steak to serve. Enjoy!