Double Grilled Beef Steak & Fresh Chimichurri

Name: Double Grilled Beef Steak & Fresh Chimichurri with Toasted Bread Rolls & Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 cucumber; 1 tomato; 1 packet parsley; 2 continental rolls; 20 g butter; 2 packet beef rump; pinch chilli flakes; drizzle white wine vinegar; 1 packet mixed salad leaves; 1 packet garlic aioli

with Toasted Bread Rolls & Tomato Salad

Get up to $200 off!

If you're craving a foolproof steak and salad pub classic, we've got you covered with this one. Or if you're fancying a steak sambo, pile high the seared beef rump, salad and chimichurri trifecta onto continental rolls and serve it as you please! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

Tags:

BBQ Friendly

Allergens:

Milk

•Egg

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

cucumber

tomato

1 packet

parsley

continental rolls

2 packet

beef rump

pinch

chilli flakes

1 packet

mixed salad leaves

1 packet

garlic aioli

Not included in your delivery

olive oil

20 g

butter

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3639 kJ

Calories636 kcal

Fat47.1 g

of which saturates11.4 g

Carbohydrate41.8 g

of which sugars4.8 g

Dietary Fibre3.9 g

Protein68.8 g

Sodium636 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat BBQ to high heat. • Thinly slice cucumber into rounds. Thinly slice tomato into wedges. Finely chop parsley. • Halve continental rolls and spread with the butter. • To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat.

• In a small bowl, combine parsley, a pinch of chilli flakes (if using), a drizzle of white wine vinegar, a generous pinch of salt and sugar, and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.

• When BBQ is hot, grill beef rump for 6-10 minutes, turning, for medium-rare or until cooked to your liking.

No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-9 minutes for medium-rare or until cooked to your liking. TIP: Cook in batches if necessary!

• While the beef is resting, grill bread rolls, cut-side down, until lightly golden, 2-3 minutes.

No BBQ? Bake bread rolls directly on a wire oven rack until heated through, 3 minutes.

• In a large bowl, combine mixed salad leaves, cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season to taste.

• Thinly slice steak. • Divide grilled beef rump, toasted bread rolls and tomato salad between plates. • Spoon fresh chimichurri over beef. Serve with garlic aioli. Enjoy!

TIP: If you're craving a sambo, build your own steak sandwich with the salad, steak and sauces!