Abuela's Glazed Roast Beef & Fetta Veggies

Name: Abuela's Glazed Roast Beef & Fetta Veggies with Tomato Salsa & Hasselback Potatoes
Total time: 40 min
Yield: 2
Cuisine: Argentinsk
Ingredients: 1 Capsicum; 1 packet Fetta Cubes; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 2 Potato; 300 g Premium Sirloin Tip; 2 Spring Onion; 1 Tomato; 1 Zucchini; 1 Abuela's Marinade; 1 drizzle olive oil; 1 tbs honey; 1 drizzle white wine vinegar

with Tomato Salsa & Hasselback Potatoes

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

466 kcal

Protein

:

44.7g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
May contain traces of allergens

This crowd-pleasing feast centres around a premium sirloin tip, topped with our bright and herby Abuela's marinade. A couple of stellar sides (hasselback potatoes and fetta-roast veggies to be precise) add the finishing touches. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Capsicum

1 packet

Fetta Cubes

(Contains: Milk)

1 sachet

Garlic & Herb Seasoning

2

Garlic

2

Potato

300 g

Premium Sirloin Tip

2

Spring Onion

1

Tomato

1

Zucchini

1

Abuela's Marinade

(May be present: Wheat, Gluten)

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1950 kJ

Calories466 kcal

Fat13.9 g

of which saturates5.4 g

Carbohydrate40 g

of which sugars15.6 g

Dietary Fibre7 g

Protein44.7 g

Cholesterol45.8 mg

Sodium1070 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

PDF

1

• See ‘Top Roast Tips!’ (below). 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
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.

2

• 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 all sides.
• Transfer sirloin to a second lined oven tray. Roast for
15-20 minutes (for a 300g piece), 17-22 minutes (for
a 450g piece) or 18-23 minutes (for a 600g piece) for
medium-rare 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!

3

• Meanwhile, thinly slice zucchini into rounds.
• Thinly slice capsicum into strips.
• Finely chop garlic.

4

• In a baking dish, combine zucchini, capsicum,
garlic, the honey and a generous drizzle of olive oil.
• Season with salt and pepper, then roast until
golden and tender, 20-25 minutes.
• Crumble fetta cubes over top.

5

• 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.

6

• Very thinly slice beef, then top with Abuela’s
marinade.
• Scatter tomato salsa over hasselback potatoes.
• Bring Abuela’s-glazed roast beef, fetta veggies and
hasselback potatoes to the table to serve. Enjoy!