Seared Flank Steak & Garlic Aioli
with Cucumber Salad & Fries
Fire up the grill and grab your apron - it’s steak night! On the menu tonight we have flank steak, the lean and flavourful cut that packs a punch. Let’s keep the sides basic and let the star of the show shine - golden fries, fresh salad and a creamy Dijon mayo are the perfect sidekicks.
This recipe is under 650kcal per serving.
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
apple
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
300 g
Sirloin Steak
1 packet
Roasted almonds
(Contains: Almond; )
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Dijon Mustard
2 packet
Potato
1 packet
baby spinach & rocket mix
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Season with a pinch of pepper, drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• See 'Top Steak Tips' (below left)! Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, season, cover and rest for 5 minutes.
• While beef is resting, slice apple into thin wedges. • Thinly slice cucumber into rounds. • Roughly chop roasted almonds. • In a large bowl, combine balsamic glaze and a drizzle of olive oil. Season. • Add apple, cucumber and spinach & rocket mix, then toss to combine.
• To tray with fries, sprinkle over garlic & herb seasoning, tossing to coat. • Cut each steak in half and thinly slice across the grain. • Divide flank steak, fries and cucumber salad between plates. • Sprinkle roasted almonds over salad. • Serve with garlic aioli. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.
