Chimichurri-Loaded Sirloin & Fetta Veggies
with Hasselback Potatoes & Salsa
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 and under 40g carbohydrates per serving.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Premium Sirloin Tip
2
Garlic
2
Spring Onion
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Capsicum
1
Zucchini
2
Potato
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
white wine vinegar
1 tsp
sugar
Utensils
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 chimichurri-loaded sirloin, fetta veggies and
hasselback potatoes to the table to serve. Enjoy!
