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Chimichurri Sirloin & Hasselback Potatoes
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Chimichurri Sirloin & Hasselback Potatoes

Chimichurri Sirloin & Hasselback Potatoes

with Honey-Oregano Zucchini & Fetta

Allergens:
Milk
Almond
Sulphites

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 Time55 minutes
DifficultyMedium

Ingredients

Serving amount

2

potato

1

garlic & herb seasoning

2

zucchini

1

dried oregano

1

Fetta Cubes

(Contains Milk;)

1

Premium Sirloin Tip

1

baby broccoli

1

spinach & rocket mix

1

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1

chimichurri sauce

(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

Not included in your delivery

olive oil

honey

red wine vinegar

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Nutritional Values

Energy (kJ)2915 kJ
Calories0 kcal
Fat38.7 g
of which saturates7.6 g
Carbohydrate37.2 g
of which sugars14.8 g
Dietary Fibre0 g
Protein47.9 g
Cholesterol0 mg
Sodium760 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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!).

2

• Meanwhile, slice zucchini into thick rounds. • In a large 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 serving bowl.

TIP: If your oven tray is crowded, divide the zucchini between two trays.

3

• 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!

4

• 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 a medium bowl to cool slightly.

5

• Top baby broccoli with a drizzle of red wine vinegar and olive oil, the salad leaves and flaked almonds. • Toss to coat. Season to taste.

6

• 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!