Beef Strips with Ballymaloe Relish
served with roasted potatoes and tomato salad
Rich Ballymaloe tomato relish is a perfect pairing for the juicy beef strips it coats in this recipe. The accompanying potato wedges and simple side salad with Greek style cheese make for a beautifully balanced meal.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Mustard
•Milk
•Sulphites
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
250 grams
Beef Strips
40 grams
Salad Leaves
100 grams
Greek Style Cheese
(Contains Milk)
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2429 kJ
Energy (kcal)581 kcal
Fat13 g
of which saturates10.8 g
Carbohydrate68.3 g
of which sugars16.7 g
Dietary Fiber0.3 g
Protein41.7 g
Cholesterol0 mg
Salt1.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- When the potatoes have 5 mins left to cook, place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef until cooked through, shifting as it colours, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.
- Remove the pan from the heat.
- Stir through the Ballymaloe relish with a knob of butter. Toss to coat and season to taste with salt and pepper.
3
- Chop the tomato into 2cm chunks.
- Toss the salad leaves with a drizzle of oil, the balsamic glaze and the tomato.
- Season to taste with salt and pepper.
4
- Divide the potato wedges, flavourful beef strips and salad between plates.
- Crumble the Greek style cheese over the salad.
