HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak & Mumbai Coconut Sauce
Seared Steak & Mumbai Coconut Sauce

Seared Steak & Mumbai Coconut Sauce

with Bombay Potatoes & Garden Salad

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We can't work out which is best: the pop of brown mustard seeds on the turmeric-roasted potatoes, the gentle warmth of the creamy Mumbai-spiced coconut sauce or the burst and crunch of the garden salad. You decide!

Tags:Low Calorie

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ sachet


1 sachet

brown mustard seeds

2 clove






1 bunch


1 bag

mixed salad leaves

1 packet

beef rump

1 sachet

Mumbai spice blend

1 tin

coconut milk

Not included in your delivery

olive oil


white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2207 kJ
Fat19.9 g
of which saturates11.5 g
Carbohydrate41.9 g
of which sugars8.9 g
Dietary Fibre0 g
Protein39.8 g
Cholesterol0 mg
Sodium383 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, turmeric (see ingredients) and brown mustard seeds on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.


While the potato is roasting, finely chop the garlic. Grate the carrot (unpeeled). Roughly chop the tomato and coriander.


In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, carrot and tomato. Set aside.


See Top Steak Tips (below) for extra info! When the potato has 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the beef rump with salt and pepper. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Top Steak Tips!

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.


While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season with salt and pepper. When the potato is done, add the coriander to the oven tray and gently toss.


Toss the salad. Slice the steak. Divide the steak, Bombay potatoes and garden salad between plates. Pour the Mumbai coconut sauce over the steak.