Argentinian-Style Sirloin & Chimichurri
with Fetta Roast Veggies & Hasselback Potatoes
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.
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.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1 packet
Premium Sirloin Tip
1
zucchini
1
Capsicum
2 clove
garlic
1 packet
Fetta Cubes
(Contains: Milk;)
1
tomato
2 sprig
spring onion
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
1 tbs
honey
drizzle
white wine vinegar
1 tsp
white sugar
Nutritional Values
Utensils
Cooking Steps
• See ‘Top Roast Tips’ (below)! • Preheat oven to 220°C/200°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 and add to hot pan. Sear until browned, 1 minute on all sides. • Transfer beef to a second lined oven tray and 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 medium 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. • Once roasted, remove dish from oven and crumble over fetta cubes.
• 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 white sugar and a pinch of salt.
• Very thinly slice beef, then top with chimichurri. • Scatter salsa over hasselback potatoes. • Bring Argentinian-style sirloin tip and chimichurri, fetta roast veggies and hasselback potatoes to the table to serve. Enjoy!