Argentinian-Style Sirloin Steak
with Garlicky Roasted Eggplant, Fetta & Chimichurri
- Milk
- Sulphites
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
This vibrant meal combines tender, juicy steaks with a mouth-watering chimichurri sauce as the main event, plus gorgeous roasted veggies and a refreshing salsa as sides to balance out the flavours. And we can't forget the herby potatoes to add to this Argentinian-style feast! This recipe is under 650kcal per serving.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1
eggplant
1
capsicum
2 clove
garlic
1 sachet
Italian herbs
1 packet
Fetta Cubes
(Contains: Milk;)
1
tomato
1 bunch
spring onions
1 packet
sirloin steak
1 tub
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Place 1 potato half on a chopping board between two chopsticks or wooden spoon handles. Thinly slice the potato without cutting the whole way through. Repeat with the remaining potato. Place, sliced-side up, on a lined oven tray. Sprinkle with the garlic & herb seasoning and drizzle with olive oil. Roast until golden and tender, 30-35 minutes.
While the potatoes are roasting, cut the eggplant into thin rounds. Thinly slice the capsicum. Finely chop the garlic.
In a baking dish, combine the eggplant, capsicum, garlic, Italian herbs, honey and olive oil (1/4 cup for 2 people / 1/2 for 4 people). Season with salt and pepper. Roast for 25-30 minutes until golden and tender. Crumble over the fetta cubes.
While the veggies are roasting, roughly chop the tomato. Thinly slice the spring onion. Place in a bowl with the white wine vinegar. Season and toss to combine.
Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season both sides. When the oil is hot, cook the sirloin, 2 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest for 5 minutes.
Take everything to table. Slice the sirloin and spoon over the chimichurri sauce. Scatter some of the salsa over the hasselback potatoes. Serve with the garlicky roasted eggplant.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the vibrant flavours, especially the chimichurri sauce and garlicky roasted eggplant. Some found the dish restaurant-quality.
- Ease of prep: Several enjoyed learning new techniques like hasselback potatoes, though some found the recipe had quite a few steps.
- Suggestions: Some recommend mixing garlic seasoning with oil before applying to potatoes. A few suggested soaking eggplant in water to reduce oil absorption.
- Leftovers: Many raved that leftovers tasted even better the next day, particularly praising the eggplant.
- Portions: Several felt the steak portion was too small, with some adding extra meat to feel satisfied.
