Argentinian-Style Sirloin & Chimichurri
with Fetta Roast Veggies & Hasselback Potatoes
This crowd-pleasing feast centres around a premium sirloin tip, topped with our bright and herby chimichurri. A couple of stellar sides add the finishing touches.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1 packet
Premium Sirloin Tip
1
zucchini
1
capsicum
2 clove
garlic
1 packet
Fetta Cubes
(Contains Milk;)
1
tomato
2 bunch
spring onion
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
1
olive oil
1 tbs
honey
drizzle
white wine vinegar
1 tsp
sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Slice each potato in half lengthways. • Place one potato half, flat-side down, on a chopping board between two wooden spoon handles (or chopsticks). Make thin slices across the potato, without cutting all the way through. Repeat with remaining potato halves. • Place potato halves, flat-side down, on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Gently toss to coat. • Roast until tender, 30-35 minutes.
• See 'Top Steak Tips' (below). Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over with salt and pepper, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer seared sirloin to a second lined oven tray. Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Meanwhile, thinly slice zucchini into rounds. • Thinly slice capsicum into strips. • Finely chop garlic.
• In a baking dish, combine zucchini, capsicum, garlic, the honey and a generous drizzle of olive oil. • Season, then roast until golden and tender, 20-25 minutes. • Crumble over fetta cubes.
• Meanwhile, roughly chop tomato. Thinly slice spring onion. • In a medium bowl, combine tomato, spring onion and a drizzle of the white wine vinegar. Season to taste. Set aside. • In a small bowl, combine chimichurri sauce with the white sugar and a pinch of salt.
• Slice sirloin, then top with chimichurri. • Scatter salsa over hasselback potatoes. • Bring Argentinian-style sirloin and chimichurri, fetta roast veggies and hasselback potatoes to the table to serve. Enjoy!