Sirloin Beef Steak & Hasselback Potatoes for Dinner

Name: Sirloin Beef Steak & Hasselback Potatoes for Dinner with Salted Butterscotch & Orange Sponge Cake for Dessert
Total time: 45 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Savoury Seasoning; 300 g Sirloin Steak; 1 packet honey-mustard sauce; 1 packet Rosemary; 1 packet Baby Rainbow Carrots; 2 packet Potato; 1 Parsnip; 1 Lemon; 1 packet baby leaves; 2 Garlic; 1 drizzle olive oil; 20 g butter

with Salted Butterscotch & Orange Sponge Cake for Dessert

Get up to $175 off

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.

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

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Savoury Seasoning

300 g

Sirloin Steak

1 packet

honey-mustard sauce

1 packet

Rosemary

1 packet

Baby Rainbow Carrots

2 packet

Potato

Parsnip

Lemon

1 packet

baby leaves

Garlic

Not included in your delivery

1 drizzle

olive oil

20 g

butter

Nutrition Values

Calories505 kcal

Energy (kJ)2110 kJ

Fat22 g

of which saturates9.8 g

Carbohydrate32.3 g

of which sugars19.2 g

Dietary Fibre8.9 g

Protein39.8 g

Sodium700 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. Pick and finely chop rosemary (see ingredients) and garlic. • In a small microwave-safe bowl, place rosemary, chopped 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 rosemary butter, bake 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 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.

• When veggies have 15 minutes remaining, 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.

• 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!