Argentinian-Style Sirloin & Chimichurri
with Garlicky Roast Veggies & Fetta
In this crowd-pleasing feast, juicy sirloin is served with a mouthwatering chimichurri sauce as the main event. Vibrant roasted veggies and a refreshing salsa to balance out the flavours, and herby potatoes add the finishing touch.
This recipe is under 650kcal per serving.
The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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
zucchini
1
capsicum
2 clove
garlic
1 sachet
rustic herb spice blend
1 packet
Fetta Cubes
(Contains Milk;)
1
tomato
2 bunch
spring onion
1 packet
sirloin steak
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
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Place one potato half between two chopsticks or wooden spoons. Make thin slices in the potato, without cutting the whole way through. Repeat with the remaining potato. Place, cut-side up, on a lined oven tray. Drizzle with olive oil and sprinkle over the garlic & herb seasoning. Roast until tender, 30-35 minutes.
While the potato is roasting, slice the zucchini into thin rounds. Thinly slice the capsicum. Finely chop the garlic.
In a baking dish, combine the zucchini, capsicum, garlic, rustic herb spice blend, honey and some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). Season with salt and pepper. Roast until golden and tender, 20-25 minutes. Crumble over the fetta cubes.
While the veggies are roasting, roughly chop the tomato. Thinly slice the spring onion. Transfer to a medium bowl, then combine with a drizzle of white wine vinegar. Season to taste.
Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season both sides. Add the sirloin to the hot pan and cook, 2 minutes on each side for medium, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate to rest for 5 minutes.
Slice the sirloin, then spoon over the chimichurri sauce. Scatter the salsa over the hassleback potatoes. Bring everything to the table to serve.