Seared Garlic Butter Steak

Name: Seared Garlic Butter Steak with Roast Root Veggie Toss & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 300 g Beef Rump; 1 packet baby leaves; 1 packet Potato; 1 White Turnip; 1 packet Creamy Pesto Dressing; 1 Beetroot; 20 g butter; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Roast Root Veggie Toss & Creamy Pesto Dressing

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We’ve dug deep to find and create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthen texture to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced white turnip in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Healthy

•Naturally Gluten-Free

•Easy

Allergens:

Soy

•Milk

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

1 sachet

Garlic & Herb Seasoning

Red Onion

300 g

Beef Rump

1 packet

baby leaves

1 packet

Potato

White Turnip

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Beetroot

Not included in your delivery

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories420 kcal

Energy (kJ)1760 kJ

Fat17.5 g

of which saturates4.9 g

Carbohydrate26.2 g

of which sugars15.7 g

Dietary Fibre7.6 g

Protein37.3 g

Cholesterol55 mg

Sodium727 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 Paper

•Baking Tray

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion, potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place onion, potato, carrot and beetroot 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.

Little cooks: Help toss the veggies! TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 10 minutes 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 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.