Sirloin Beef Steak & Hasselback Potatoes for Dinner
with Salted Butterscotch & Orange Sponge Cake for Dessert- Milk
- Gluten
- Wheat
- Walnut
- Soy
- May contain traces of allergens
- Pecan
- Cashew
- Peanuts
- Milk
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
- Sesame
- Almond
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.*
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!
