Flank Steak in Creamy Portobello Sauce
with spinach mash, Thai basil & miso pasteCalories
:
722 kcalProtein
:
42.4g proteinTotal
:
25 minutesDifficulty
:
EasyHigh Protein
Special Ingredient
Allergens:
- Gluten
- Tarwe
- Soja
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
5 g
Thai basil
1 piece
Portobello mushroom
100 g
Spinach
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
250 g
Potatoes
120 g
Flank steak
Not included in your delivery
50 milliliters
Low sodium mushroom or vegetable stock
1 tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
1 teaspoon
Red wine vinegar
to taste
Sambal
to taste
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3019 kJ
Calories722 kcal
Fat34 g
Saturated Fat14.3 g
Carbohydrate64 g
Sugar10.1 g
Dietary Fiber9.5 g
Protein42.4 g
Salt2.2 g
Potassium1987 mg
Calcium135.4 mg
Iron3.1 mg
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.
Cooking Steps
1
- Preheat the oven to 210°C. Take the steak out of the fridge and allow it to reach room temperature.
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside.
Did you know... the potatoes in this recipe contain niacin, a vitamin that supports normal energy levels in the body.
2
- Prepare the stock in the meantime.
- Chop the onion and slice the portobello.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the portobello with the onion for 4 – 5 minutes.
- Deglaze with the red wine vinegar and the stock.
3
- Stir in the miso paste* and the cream.
- Bring to a boil, then allow to simmer over a low heat for 2 - 3 minutes until thickened and reduced.
- Meanwhile, pat the steak dry with kitchen paper and season with salt.
*Take care, this ingredient is salty! Use as preferred.
4
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, sear the steak for 2 minutes per side.
- Transfer to an oven dish and roast for either 5 - 7 minutes (for 240g), or 7 - 9 minutes (for 360g). Season to taste with salt and pepper.
- Allow to rest under aluminum foil for at least 3 minutes.
5
- Heat a drizzle of sunflower oil in the same pan over high heat and gradually add the spinach, tearing it directly into the pan.
- Fry the spinach for 1 - 2 minutes until wilted and reduced.
- Mash the potatoes with a knob of butter and a splash of cooking liquid.
- Stir in the spinach and the mustard, along with some sambal and soy sauce as preferred.
6
- Slice the steak against the grain.
- Finely chop the Thai basil.
- Serve the mash on plates and top with the steak.
- Pour over the creamy portobello sauce and garnish with the Thai basil.
