Add this flavour-packed meal to your weeknight menu. With dukkah crusted beef, creamy leek mash and baby broccoli, it’s an irresistible combination.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
500g baby Red Royale potatoes, quartered
600g Coles Australian No Added Hormones beef rump steaks
2 tbs pistachio dukkah
2 tbs olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1 cup finely shredded green cabbage
1/2 cup (120g) sour cream
1 tbs thyme leaves
Steamed baby broccoli, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the potato in a medium saucepan of boiling water for 15-20 mins or until tender. Drain and return to the pan.
Step 2
Meanwhile, heat a greased barbecue grill or chargrill on medium. Sprinkle the beef with the dukkah and gently press to coat. Cook the beef on the grill for 2-3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 3
While the potato is cooking, heat oil in a large non-stick frying pan. Cook leek, stirring, for 2-3 mins or until leek softens. Add garlic and cabbage. Cook for 2-3 mins or until cabbage wilts.
Step 4
Use a potato masher or fork to mash potato until almost smooth. Stir in sour cream and leek mixture. Top with thyme. Serve with beef and baby broccoli.
