Argentinian-Style Sirloin Steak

Name: Argentinian-Style Sirloin Steak with Garlicky Roasted Eggplant, Fetta & Chimichurri
Total time: 40 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 2 potato; 1 sachet garlic & herb seasoning; 1 eggplant; 1 capsicum; 2 clove garlic; 1 sachet Italian herbs; 1 tbs honey; 1 packet Fetta Cubes; 1 tomato; 1 bunch spring onions; 1 drizzle white wine vinegar; 1 packet sirloin steak; 1 tub chimichurri sauce

with Garlicky Roasted Eggplant, Fetta & Chimichurri

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Calorie Smart

Allergens:

Milk

•Sulphites

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

garlic & herb seasoning

eggplant

capsicum

2 clove

garlic

1 sachet

Italian herbs

1 packet

Fetta Cubes

(Contains: Milk;)

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

Nutritional Values

per serving

Energy (kJ)2704 kJ

Fat28.4 g

of which saturates7.1 g

Carbohydrate43.3 g

of which sugars16.7 g

Protein49.3 g

Sodium812 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Baking Dish

•Large Non-Stick Pan

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.