Steak with colcannonSeptember 26, 2013
You don’t need luck to whip up this Irish dish, you just need the HelloFresh touch!
Ingredients for two people
|400 g||potato, peeled & chopped|
|1||leek, finely sliced|
|2 stems||spring onion, finely chopped|
|2 tbs||butter or oil|
|380 g||rump steaks|
|70 g||mixed leaf|
|2 tbs||olive oil|
|1 tbs||balsamic vinegar|
For the potato
Bring a large pot of salted water to boil. Add the potato and cook for 12 minutes or until the potato is soft enough to mash. Heat some olive oil over medium-high heat, add the garlic and leek and cook for 3-5 minutes until the leek as sweated down. Strain the potatoes in the colander and put them back into the pot and then add the milk, butter, spring onion, and the cooked leek and garlic. Mash until you reach the desired consistency. Season well with salt and pepper.
For the steak
Heat some olive oil in a pan over high heat. Season your steak with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side. Cooking time will vary depending on the thickness of your steak and your personal preference.
Serve the potato and leek colcannon on the side of your delicious steak and enjoy with a handful of fresh mixed leaf salad with a splash of olive oil and balsamic vinegar as the dressing!
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