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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

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.

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
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 sachet

garlic & herb seasoning

2

zucchini

1 sachet

dried oregano

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

Premium Sirloin Tip

1 bunch

baby broccoli

1 bag

spinach & rocket mix

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

½ packet

chimichurri sauce

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

Not included in your delivery

olive oil

1 tbs

honey

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

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

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
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
2

• 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 serving bowl.

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

3
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
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 second medium bowl to cool slightly.

5
5

• Top baby broccoli with a drizzle of the vinegar and olive oil, spinach & rocket mix and flaked almonds. • Toss to coat. Season to taste.

6
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!