Name: [Steak Night] Flank Steak & Thyme-Mustard Butter with Hasselback Kumara & Parmesan Green Bean Salad
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: olive oil; butter; 2 Kumara; 1 Green beans; 1 Lemon; 1 Thyme; 1 Mixed Salad Leaves; 1 Grated Parmesan Cheese; 1 Dijon Mustard

HelloFresh

Recipes

[Steak Night] Flank Steak & Thyme-Mustard Butter

with Hasselback Kumara & Parmesan Green Bean Salad

Get up to $175 off

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

Green beans

Lemon

Thyme

Mixed Salad Leaves

Grated Parmesan Cheese

(Contains: Milk; )

Dijon Mustard

Not included in your delivery

olive oil

butter

(Contains: Milk; )

Nutrition Values

Calories268 kcal

Energy (kJ)1120 kJ

Fat4.4 g

of which saturates2.3 g

Carbohydrate44.3 g

of which sugars11.7 g

Protein9.9 g

Sodium431 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 each kumara in half lengthways. • Place 1 kumara half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice kumara without cutting all the way through. • Place on a lined oven tray, flat side down and repeat with the remaining kumara. Sprinkle over Nan's special seasoning and drizzle with olive oil. • Toss gently to combine and roast until tender, 30-35 minutes.

• Meanwhile, to a small bowl, add the butter and allow to come to room temperature. • Trim green beans. Zest lemon to get a pinch and slice into wedges. Pick thyme leaves. • Season flank steak generously with salt and pepper on both sides.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Transfer to a medium bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.

• Meanwhile, to the bowl with the green beans, add mixed salad leaves, grated Parmesan cheese, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste and toss to combine. • To the butter, add dijon mustard, thyme and lemon zest. Season with salt and pepper and mash to combine.

• Cut each steak in half and thinly slice each steak across the grain. • Divide flank steak, hasselback kumara and parmesan green bean salad between plates. Dollop thyme-mustard butter over flank steak to melt. Enjoy!

TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.