Tonight, fries get an upgrade with a sprinkle of rosemary and garlic for the ultimate injection of flavour. Paired with a mild truffle mayo, tender sirloin steak and lemony sautéed greens, this is restaurant quality cooking in the comfort of your own home.
This recipe is under 650kcal per serving.
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
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Italian truffle mayonnaise(ContainsEggs, Gluten)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into fries. Pick and finely chop the rosemary leaves. Peel the garlic cloves and gently crush using the flat side of a knife. In a small bowl, combine the rosemary, garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Place the fries on a lined oven tray, season with salt and drizzle with the rosemary-garlic oil. Toss to coat, then bake until tender, 25-30 minutes.
While the fries are baking, trim and halve the green beans. Trim the baby broccoli. Zest the lemon to get a pinch, then slice into wedges.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl.
When the fries have 10 minutes cook time remaining, return the pan to a high heat. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the pan is hot, cook the steak for 2 minutes each side, for medium-rare, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and set aside to rest.
While the steak is resting, return the frying pan to a medium-high heat. Cook the baby broccoli with a splash of water until tender, 5-6 minutes. Add the green beans and cook until tender, 1-2 minutes. Remove from the heat, season, then add the lemon zest and a squeeze of lemon juice.
Finely chop the parsley leaves. Divide the sirloin steak, rosemary-garlic fries and lemony greens between plates. Spoon over any steak resting juices and dollop with the Italian truffle mayonnaise. Crumble the goat cheese (see ingredients) over the greens. Garnish with the parsley and toasted pine nuts.