Argentinian-Style Sirloin & Chimichurri

Name: Argentinian-Style Sirloin & Chimichurri with Fetta Roast Veggies & Hasselback Potatoes
Total time: 40 min
Yield: 2
Cuisine: South American
Ingredients: 2 Garlic; 2 Spring Onion; 1 packet Chimichurri Sauce; 1 Capsicum; 1 Zucchini; 2 Potato; 1 Tomato; 1 sachet Garlic & Herb Seasoning; 300 g Premium Sirloin Tip; 1 packet Fetta Cubes

with Fetta Roast Veggies & Hasselback Potatoes

Get up to $200 off!

This crowd-pleasing feast centres around a premium sirloin tip, topped with our bright and herby chimichurri. 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.

Tags:

High Protein

Allergens:

Sulphites

•Milk

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.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Spring Onion

1 packet

Chimichurri Sauce

(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

Capsicum

Zucchini

Potato

Tomato

1 sachet

Garlic & Herb Seasoning

300 g

Premium Sirloin Tip

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories481 kcal

Energy (kJ)2010 kJ

Fat20.4 g

of which saturates5.3 g

Carbohydrate31.6 g

of which sugars9.8 g

Dietary Fibre6.9 g

Protein41.4 g

Sodium744 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• See ‘Top Roast Tips!’ (below left). 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.

• 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 both sides. • Transfer sirloin to a second lined oven tray. Roast for 15-20 minutes (for a 300g 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!

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

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

• 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. • In a small bowl, combine chimichurri sauce, the sugar and a pinch of salt.

• Very thinly slice beef, then top with chimichurri. • Scatter salsa over hasselback potatoes. • Bring Argentinian-style sirloin and chimichurri, fetta roast veggies and hasselback potatoes to the table to serve. Enjoy!