Beef Strips with Ballymaloe Relish

Name: Beef Strips with Ballymaloe Relish served with wedges and tomato salad
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 600 grams Potatoes; 1 pot(s) Ballymaloe Tomato Relish; 250 grams Irish Beef Strips; 40 grams Salad Leaves; 100 grams Greek Style Cheese; 2 sachet(s) Balsamic Glaze; 1 unit(s) Tomato; to taste Salt; to taste Oil; to taste Pepper; to taste Butter

served with wedges and tomato salad

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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

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

250 grams

Irish 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

Cooking Steps

PDF

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.

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.

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.