Herby Sirloin Tip & Baby Broccoli Salad
with Roast Potato, Fetta & Olives
Cooking a gourmet meal doesn't take hours or fancy equipment - the key is to start with great ingredients. Whip up this tender sirloin steak with a tasty herby coating, plus a textural treat of a salad and you'll be calling yourself a gourmet chef in no time!
This recipe is under 650kcal per serving.
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!
Unfortunately, this week’s spinach & rocket mix and potato was in short supply, so some customers will receive salad leaves and sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
2
sweet potato
1
red onion
1 bunch
baby broccoli
2 sprig
rosemary
2 clove
garlic
1 packet
Premium Sirloin Tip
1 punnet
cherry tomatoes
1 packet
kalamata olives
1 bag
parsley
1 bag
salad leaves
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan forced. Cut the sweet potato into bite-sized chunks. Cut the red onion into wedges. Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 25-30 minutes.
While the veggies are roasting, trim the ends of the baby broccoli and slice in half lengthways. Pick and finely chop the rosemary. Finely chop the garlic. In a small bowl, combine the rosemary, garlic and a generous pinch of salt and pepper. Pat the premium sirloin tip dry with paper towel, then drizzle with olive oil and season with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the premium sirloin tip and sear until browned, 1 minute on all sides. Transfer to a lined oven tray. Spread with the Dijon mustard, sprinkle with the garlic-rosemary mixture and press to coat. Roast for 17-22 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until tender, 5-6 minutes. Remove from the heat, then season.
Halve the cherry tomatoes. Roughly chop the kalamata olives and parsley. In a medium bowl, combine the salad leaves, tomatoes, olives and parsley. Just before serving, drizzle with olive oil, then add the slightly cooled baby broccoli and roasted veggies. Gently toss to combine.
Slice the herby sirloin tip. Divide the sirloin and baby broccoli salad between plates, spooning any resting juices over the sirloin. Drizzle the balsamic glaze over the salad. Sprinkle with the pine nuts and crumble over the fetta cubes to serve.