Sirloin Beef Steak & Hasselback Potatoes for Dinner
with Salted Butterscotch & Orange Sponge Cake for Dessert
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.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Rosemary
1 packet
Baby Rainbow Carrots
2 packet
Potato
1
Parsnip
1
Lemon
1 packet
Baby Leaves
2
Garlic
1
Orange
1 packet
Cream
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Soy, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Almond)
1 packet
Walnuts
(Contains: Walnut; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (bottom left). Preheat oven
to 240°C/220°C fan-forced.
• Pick and finely chop rosemary (see ingredients)
and garlic.
• In a small microwave-safe bowl, place rosemary,
garlic and the butter. Microwave in 10 second
bursts until melted and fragrant.
• 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 a 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 rosemary butter,
then roast until cooked through and fragrant.
• Meanwhile, trim green tops from baby rainbow
carrots and scrub them clean (halve any thick
carrots lengthways).
• Cut parsnip into rounds.
• 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.
• When veggies have 15 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• When 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.
• While the steak is resting, in a second microwave-safe bowl, microwave honey mustard sauce until heated through, 30 seconds. • In a medium bowl, combine baby kale, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Thinly slice steak. • Divide sirloin beef steak, rosemary hasselback potatoes, rainbow carrots, parsnip and dressed baby kale between plates. Serve with honey mustard sauce. Enjoy!
