Seared Steak & Roasted Kūmara Toss

Name: Seared Steak & Roasted Kūmara Toss with Garlic Yoghurt Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Kumara; 300 g Beef Rump; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 Garlic; 1 Beetroot

with Garlic Yoghurt Dressing

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Wholesome roasted veggies and a juicy cut of rump steak - what could be more delish? It's topped with a creamy garlic yoghurt to keep it low in calories (and carbs!), so you'll be licking the plate clean without any of the guilt.

Allergens:

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

300 g

Beef Rump

Cucumber

1 packet

Greek-Style Yoghurt

1 packet

baby leaves

Garlic

Beetroot

Nutrition Values

Calories335 kcal

Energy (kJ)1400 kJ

Fat9.1 g

of which saturates5 g

Carbohydrate22.5 g

of which sugars15.3 g

Dietary Fibre5.8 g

Protein37.9 g

Cholesterol55 mg

Sodium199 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 the oven to 220°C/200°C fan-forced. • Cut the beetroot into small chunks. Cut the kūmara into bite-sized chunks. • Place the veggies on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside to cool slightly.

• While the veggies are roasting, finely chop the garlic. • Roughly chop cucumber.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook the garlic until fragrant, 1 minute. • Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and a splash of water. Stir to combine and season to taste. Set aside.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef, turning, for 4-5 minutes each side, or until cooked to your liking. Transfer to a plate to rest.

• While the steak is resting, add the baby spinach leaves, cucumber and a drizzle of red wine vinegar to the tray of roasted veggies. • Toss to combine and season to taste.

• Slice the steak. • Divide the steak and roasted kūmara toss between plates. Spoon any resting juices over the steak. • Drizzle over the garlic yoghurt dressing to serve. Enjoy!