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Double Seared Steak & Mumbai Coconut Sauce
Double Seared Steak & Mumbai Coconut Sauce

Double Seared Steak & Mumbai Coconut Sauce

with Herby Potatoes & Radish Salad

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

Tags:
Kid Friendly
Over 30g protein
Calorie Smart

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 Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2662 kJ
Fat31.3 g
of which saturates22.5 g
Carbohydrate42.3 g
of which sugars8.2 g
Protein72.8 g
Sodium547 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 Frying Pan

Cooking Steps

1
1

• 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.

2
2

• While the potato is roasting, finely chop garlic. Thinly slice radish. Roughly chop coriander(see ingredients). Grate the carrot.

3
3

• 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.

4
4

• 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.

5
5

• 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!

6
6

• Slice the steak. Divide steak, herby potatoes and radish salad between plates. • Pour Mumbai coconut sauce over the steak to serve. Enjoy!

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