Very Merry Beef Steak & Hasselback Potatoes for Dinner
with Rainbow Carrots & Honey Mustard Sauce
Dinner tonight is sure to bring the cheer, thanks to a beautifully tender sirloin steak drizzled with a tangy honey mustard sauce. Of course, we can’t forget the sides! We’re pulling out all the stops with rosemary hasselback potatoes, roasted parsnip and rainbow carrots and a fresh kale salad. Don’t think we forgot about dessert. Finish it all off with a slice (or two) of salted butterscotch and orange sponge cake.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Savoury Seasoning
300 g
Sirloin Steak
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
1 packet
Baby Rainbow Carrots
2 packet
Potato
2
Garlic
1
Parsnip
1
Lemon
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice garlic. • In a small microwave-safe bowl, place garlic and the butter. Microwave until melted and fragrant, 10 second bursts. • Cut each potato in half lengthways. Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray, flat side down and repeat with the remaining potato. Sprinkle over savoury seasoning, drizzle with olive oil and season with pepper. Roast until tender 30-35 minutes. In the last 10 minutes of cook time, remove tray from oven and drizzle over garlic butter, bake until cooked through and fragrant.
• Meanwhile, trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). Trim baby broccoli. • Cut parsnip into quarters lengthways. Slice lemon into wedges.
• Place carrots and parsnip on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• In the last 10 minutes of cook time, remove tray from oven and add baby broccoli. Drizzle with olive oil, season and roast until tender, 8-10 minutes.
• While veggies are roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, cook sirloin steak for 5-6 minutes each side for medium-rare, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes. Season with salt.
• Thinly slice steak. • Divide sirloin beef steak, rosemary hasselback potatoes, rainbow carrots, parsnip and baby broccoli between plates. Serve with honey mustard sauce. Squeeze lemon juice over roast veggies. Enjoy!
