Argentinian-Style Sirloin Steak & Chimichurri
with Fetta Roast Veggies & Hasselback Sweet 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 550kcal 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
sweet 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 sprig
spring onion
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1 tbs
honey
drizzle
white wine vinegar
1 tsp
white sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice each sweet potato in half lengthways. • Place one sweet potato half, flat-side down, on a chopping board between two wooden spoon handles (or chopsticks). Make thin slices across without cutting all the way through. Repeat with remaining sweet potato halves. • Place sweet 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 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 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 sweet potatoes. • Bring Argentinian-style sirloin and chimichurri, fetta roast veggies and hasselback sweet potatoes to the table to serve. Enjoy!