Chimichurri Sirloin & Hasselback Potatoes
with Honey-Oregano Zucchini & Fetta
Tonight's tender sirloin tip needs very little to shine. We reckon it deserves a dollop of herby chimichurri, and some simple yet stellar veggie sides to round out the meal.
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 sachet
dried oregano
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Premium Sirloin Tip
1 bunch
baby broccoli
1 bag
spinach & rocket mix
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Slice each potato in half, lengthways. Place one potato half, flat-side down, on a board between two wooden spoon handles (or chopsticks). Make thin slices into potato without cutting all the way through. Repeat with remaining potato. Place each potato on a lined oven tray, flat side-down. Drizzle with olive oil, sprinkle with garlic & herb seasoning and gently toss to coat. Roast until almost tender, 18-20 minutes (they will finish cooking in step 3!).
Meanwhile, slice zucchini into thick rounds. In a large bowl, combine zucchini, dried oregano, the honey, a drizzle of olive oil and a generous pinch of salt and pepper. Place on a second lined oven tray. Roast until golden brown and tender, 15-20 minutes. Crumble over fetta cubes. Toss to combine. Transfer to a serving bowl.
TIP: If your oven tray is crowded, divide the zucchini between two trays.
In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. Remove potato tray from oven, then add seared sirloin to the tray. Return to oven and roast for 17-22 minutes for medium (or until cooked to your liking) and until potato is tender. Remove from oven, then cover steak with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the steak is resting, trim baby broccoli. Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Season to taste. Transfer to a medium bowl to cool slightly.
Top baby broccoli with a drizzle of red wine vinegar and olive oil, the spinach & rocket mix and flaked almonds. Toss to coat. Season to taste.
Slice sirloin, then top with some chimichurri sauce. Bring chimichurri sirloin, hasselback potatoes, honey-oregano zucchini and salad to the table. Serve with remaining chimichurri sauce.