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Beef Strips in Ballymaloe Relish Glaze

Beef Strips in Ballymaloe Relish Glaze

with sweet potato wedges and tomato salad
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Calories
: 
572 kcal
Protein
: 
39.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Sulphites
Serving amount

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

2 unit(s)

Sweet Potato

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Butter

Energy (kJ)2393 kJ
Energy (kcal)572 kcal
Fat16.3 g
of which saturates9.8 g
Carbohydrate70.4 g
of which sugars21.8 g
Dietary Fiber1.1 g
Protein39.7 g
Salt3.2 g
Potassium1019.8 mg
Calcium64 mg
Iron1.9 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Wedges
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potatoes into wedges (peeling optional).
  • Add the wedges to 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, 20-30 mins. 
  • Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Sear the Beef Strips
2
  • When the wedges 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.
Toss the Salad
3
  • Cut 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. 
Dish Up
4
  • Divide the wedges, flavourful beef strips and salad between plates. 
  • Crumble the Greek style cheese over the salad. 
Meal right image

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