Herby Sirloin Tip & Baby Broccoli Salad
with Roast Potato, Fetta & Olives
Cooking a gourmet meal doesn't take hours or fancy equipment - the key is to start with great ingredients. Whip up this tender sirloin steak with a tasty herby coating, plus a textural treat of a salad and you'll be calling yourself a gourmet chef in no time!
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
brown onion
1 bunch
baby broccoli
1 sprig
rosemary
2 clove
garlic
1 packet
Premium Sirloin Tip
1 punnet
snacking tomatoes
1 packet
kalamata olives
1 bag
parsley
1 bag
salad leaves
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan forced. Cut potato into bite-sized chunks. Cut brown onion into wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 25-30 minutes.
• While the veggies are roasting, trim the ends of baby broccoli and slice in half lengthways. Pick and finely chop rosemary. Finely chop garlic. • In a small bowl, combine rosemary, garlic and a generous pinch of salt and pepper. • See Top Steak Tips' (below). Pat premium sirloin tip dry with a paper towel, then drizzle with olive oil and season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, add premium sirloin tip and sear until browned, 1 minute on all sides. • Transfer to a second lined oven tray. Spread with Dijon mustard, sprinkle with the garlic-rosemary mixture and press to coat. • Roast for 17-22 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. Remove from the heat, then season. Set aside.
• Halve snacking tomatoes. Roughly chop kalamata olives and parsley. • In a medium bowl, combine salad leaves, tomatoes, olives and parsley. Just before serving, drizzle with olive oil, then add the slightly cooled baby broccoli and roasted veggies. Gently toss to combine.
• Slice herby sirloin tip. Divide the sirloin and baby broccoli salad between plates, spooning any resting juices over the sirloin. • Drizzle balsamic glaze over the salad. Sprinkle with pine nuts and crumble over the fetta cubes to serve. Enjoy!