Chimichurri Sirloin & Hasselback Potatoes
with Honey-Oregano Zucchini & Fetta
Tonight’s tender sirloin needs very little to shine. We reckon it deserves a dollop of bright and herby chimichurri and some simple yet stellar veggie sides to round out the meal.
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.
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
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Dried Oregano
2
Zucchini
2
Potato
1 sachet
Garlic & Herb Seasoning
300 g
Premium Sirloin Tip
1
Baby Broccoli
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
red wine vinegar
(Contains: Sulphites;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice each potato in half, lengthways. Place one potato half, flat-side down, on a board between two wooden spoon handles (or chopsticks). • Make thin slices into the potato without cutting all the way through. Repeat with remaining potato. • Place potato halves on a lined oven tray, flat side-down. Drizzle with olive oil, sprinkle with garlic & herb seasoning and gently toss to coat. • Roast until almost tender, 18-20 minutes (they will finish cooking in step 3!).
• Meanwhile, slice zucchini into thick rounds. • In a medium bowl, combine zucchini, dried oregano, the honey, a generous drizzle of olive oil and a generous pinch of salt and pepper. • Place on a second lined oven tray, then roast until golden brown and tender, 15-20 minutes. • Crumble fetta cubes over roasted zucchini. Toss to combine. Transfer to a medium mixing bowl. TIP: If your oven tray is crowded, divide the zucchini between two trays.
• See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Remove potato tray from oven, then add seared sirloin to the tray. Return to oven and roast for 17-22 minutes for medium (or until cooked to your liking), and until potato is tender. • Remove from oven. Transfer potatoes to a serving platter, then cover sirloin with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
• Meanwhile, trim baby broccoli. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 5-6 minutes. Season to taste. • Transfer to the zucchini bowl.
• Top baby broccoli and zucchini with a drizzle of the vinegar and olive oil and spinach & rocket mix • Toss to coat. Season to taste.
• Slice the sirloin, then top with some chimichurri sauce (see ingredients). • Bring chimichurri sirloin, hasselback potatoes, honey-oregano zucchini and salad to the table. • Serve with remaining chimichurri sauce. Enjoy!
