Minute Steak with Parsnip and Carrot Mash
Topped with Caramelized Onions
Date night? If not planned, make it one!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
Date night? If not planned, make it one!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Mash
Butter
4*
0 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Remove the steak from the fridge 30 minutes before cooking. Peel and slice the onion thinly. Peel and chop the carrots and parsnips. Wash and chop the parsley.
2 Make mash
Cook carrots and parsnip in boiling water for 20 minutes or until very soft. Once ready, discard the water, and mash (using a potato masher or a food processor – depending on the consistency that you like). Mix in the chopped parsley and butter. Season with salt and pepper.
3 Fry onion
Heat oil in a large pan over medium-high heat. Fry onion. Toss and turn regularly and scrape the ‘burnings’ from the bottom of the pan. Let cook slowly for 15-20 minutes. Towards the end, add balsamic vinegar, mix thoroughly and let it evaporate.
4 Fry steaks
Once the onions are done, pat dry steaks with kitchen paper. Reheat the pan until very hot and add oil. Fry the steaks quickly for 1 minute per side. Season with salt and pepper. Let the steak rest on a plate or on a chopping board for 3 minutes before serving. Serve with the mash, caramelized onions and a smear of Dijon mustard.
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