with Salad & Garlic Yoghurt
Nip that steak and fries craving in the bud with this delight of a recipe. To keep the carbs in check, we've swapped potato with beetroot for the fries. While they bake with a good sprinkle of sesame seeds, sear the rump in the pan with two game-changing ingredients: a bit of butter and our ras el hanout spice blend. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Snacking Tomatoes
0.5 punnet
Beetroot
1
Carrot
1
Mixed sesame seeds
1 sachet
Garlic
2 clove
Beef rump
1 packet
Ras el hanout
1 sachet
Butter
15 g
Honey
1 tsp
White wine vinegar
1 drizzle
Mixed salad leaves
1 bag
Greek-style yoghurt
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into fries. • Place fries and mixed sesame seeds on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). Finely chop garlic. • See 'Top Steak Tips!' (bottom left). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat. TIP: Pounding the beef ensures it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add the butter and the honey, turning beef to coat. Transfer to a plate to rest.
• Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves, cherry tomatoes and carrot. Toss to combine.
• Slice Moroccan steak. • Divide steak, sesame veggie fries and salad between plates. • Serve with a dollop of garlic yoghurt. Enjoy!
1635
kJ
Energy (kJ)
16.2
g
Fat
7.2
g
of which saturates
21.1
g
Carbohydrate
19.9
g
of which sugars
8.8
g
Dietary Fibre
37.7
g
Protein
338
mg
Sodium
with Apple Garden Salad & Garlic Yoghurt
