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.
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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
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 packet
baby leaves
2
Garlic
1
Parsnip
1
Lemon
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; )
1 packet
Caster Sugar
(May be present: Soy, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Almond, Wheat, Gluten. )
1 drizzle
olive oil
• 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!