Balsamic & Thyme Beef Steak
with Veggies & Creamy Mash
There is something so comforting about the aroma of caramelised butter, thyme and vinegar bubbling in a pan. Completely mouth-watering to say the least. Drizzled over a hot steak, atop a mound of creamy mashed potato – what’s not to love?
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
Ingredients
2 unit
potatoes
1 clove
garlic
1 unit
carrot
1 bunch
broccoli
1 bunch
thyme
1 packet
Beef Rump
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
40 g
butter
(Contains Milk; )
2.5 tbs
balsamic vinegar
¼ cup
warm water
2 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and 1/2 the butter to the potato. Mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Pick and finely chop the thyme leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccoli and cook until just tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover to keep warm.
See Top Steak Tips (bottom) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season both sides of the beef rump with a pinch of salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
While the steak is resting, return the frying pan to a medium heat. Add the balsamic vinegar, warm water, thyme, brown sugar and remaining butter. Season with a pinch of salt and pepper. Bring to the boil, then reduce the heat to low, stirring until slightly thickened, 2-3 minutes. Add the steak resting juices and remove from the heat.
Thickly slice the steak. Divide the veggies, steak and mash between plates. Spoon the balsamic sauce over the steak.
