HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconArgentinian Steak & Chimichurri
Argentinian Steak & Chimichurri

Argentinian Steak & Chimichurri

with Roasted Veggies

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A juicy tender steak is one thing, but the right condiment takes it to the next level of delicious. Chimichurri, a bright, fresh and flavoursome South American sauce infused with roasted garlic turns a simply cooked steak into a taste sensation.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

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.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


2 unit


2 unit

sweet potato

1 unit


1 unit

red capsicum

1 bunch


1 bunch


1 tub

Dijon mustard


1 packet

beef rump

Not included in your delivery

olive oil

1 tsp

red wine vinegar

½ tsp


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1900 kJ
Fat14.9 g
of which saturates4 g
Carbohydrate35.6 g
of which sugars17.9 g
Dietary Fibre0 g
Protein40 g
Cholesterol0 mg
Sodium666 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Using the flat side of a knife or your palm, gently crush each garlic clove in its skin. Halve and peel the eschalot. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini into 1cm discs. Cut the red capsicum into 1cm pieces. TIP: Cut the veggies to the correct size so they cook in the allocated time!


Place the garlic cloves and veggies on an oven tray lined with baking paper. TIP: Keeping the garlic in its skin will let it flavour the veggies without burning! Drizzle with olive oil and season generously with salt and pepper. Toss to coat, arrange in a single layer then roast until tender, 20-25 minutes.


While the veggies are roasting, very finely chop the coriander and parsley. In a medium bowl, place the coriander, parsley, Dijon mustard, red wine vinegar, the salt and sugar. Season with a pinch of pepper, drizzle with olive oil (1 tbs for 2 people / 2 tbs for 4 people) and mix well.


When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. Slice each beef rump in half to get 1 steak per person and season both sides with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.


Remove the roasted garlic from its skin (it may be hot!). Chop or mash with a fork and add to the chimichurri along with any steak resting juices. Mix well to combine. TIP: Seasoning is key in sauces, so taste and add extra salt, pepper or vinegar if you like.


Thinly slice the steak. Divide the steak and veggies between plates. Serve with the chimichurri.