Name: Seared Garlic Butter Steak with Roast Veggie Toss & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Red Onion; 300 g Beef Rump; 1 sachet Classic Roast Seasoning; 1 Silverbeet; 1 packet Potato; 1 White Turnip; 2 Garlic; 1 packet Creamy Pesto Dressing; 1 Beetroot

HelloFresh

Recipes

Seared Garlic Butter Steak

with Roast Veggie Toss & Creamy Pesto Dressing

Get up to $175 off

Tags:

Dietitian Approved

Allergens:

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

300 g

Beef Rump

1 sachet

Classic Roast Seasoning

Silverbeet

1 packet

Potato

White Turnip

Garlic

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Beetroot

Nutrition Values

Calories416 kcal

Energy (kJ)1740 kJ

Fat17.5 g

of which saturates4.9 g

Carbohydrate24.7 g

of which sugars15.4 g

Dietary Fibre8.5 g

Protein37.4 g

Cholesterol55 mg

Sodium754 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion, potato and white turnip into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place onion, potato, beetroot and turnip on a lined oven tray. Sprinkle with Aussie spice blend and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When the veggies have 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, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes of steak cook time, add garlic and the butter, then season with salt and pepper. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Toss to combine and season to taste.

• Slice seared garlic butter steak. • Divide steak and roast veggie toss between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!