Chargrilled Chimichurri Steak & Corn
with Capsicum & Pineapple Salad
From the premium sirloin tip to the juicy charred corn and sweet and tangy salad, the barbie really brings out the flavours of the ingredients in this summery spread. Pop some hand-cut sweet potato wedges in the oven while everything else is grilling and you're done!
" The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious! "
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.
2
potato
1
chargrilled capsicums
1 tin
pineapple slices
1 cob
corn
½
lime
1 packet
premium sirloin tip
½ head
cos lettuce
1 packet
chimichurri sauce
(ContainsSulphitesMay be present Tree Nuts, Egg, Milk)1 packet
coconut sweet chilli mayonnaise
(ContainsEggMay be present Tree Nuts)½ sachet
mild Caribbean jerk seasoning
(ContainsSulphites)Not included in your delivery
1
olive oil
15 g
butter
(ContainsMilk)
Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
While the wedges are baking, drain the pineapple slices. Halve the corn and lime. In a small heatproof bowl, microwave the butter in 10 second bursts, until softened. Add the mild Caribbean jerk seasoning (see ingredients) to the butter. Stir to combine, then set aside. In a medium bowl, combine a drizzle of olive oil and a pinch of salt and pepper. Add the premium sirloin tip, turning to coat.
TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!
When the BBQ is hot, sear the sirloin until browned all over, 1 minute on all sides, then grill, turning occasionally, 15-20 minutes for medium, or until cooked to your liking. Transfer to a plate to rest for 10 minutes. Meanwhile, grill the corn, turning frequently, until charred all over, 10-15 minutes. Transfer to a plate and top with spiced butter.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, sear sirloin until browned, 1 minute on all sides. Transfer to a lined oven tray. Roast for 17-22 minutes for medium or to your liking. Remove from oven and cover with foil to rest for 10 minutes. Meanwhile, bring a medium saucepan of water to the boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain, then cover to keep warm.
While the beef is resting, grill the pineapple until charred, 2-3 minutes each side. Grill the lime, cut- side down, until charred, 4-6 minutes. Transfer to a plate.
No BBQ? Return frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 5-7 minutes. Return pan to a high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Cut lime into wedges and set aside to serve fresh.
Roughly chop the grilled pineapple and chargrilled capsicum strips. Finely shred the cos lettuce (see ingredients). In a large bowl, combine the capsicum, pineapple, lettuce, a good squeeze of the charred lime juice and a drizzle of olive oil. Season, then toss to combine.
Slice the chargrilled steak. Top with the chimichurri sauce. Bring the steak, corn and capsicum and pineapple salad to the table. Serve with the sweet potato wedges, coconut sweet chilli mayonnaise and any remaining charred lime.