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 and under 40g carbohydrates per serving.
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
potato
1
brown onion
1 bunch
baby broccoli
1 sprig
rosemary
2 clove
garlic
1 packet
Premium Sirloin Tip
1 punnet
snacking 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 potato into bite-sized chunks. Cut brown onion into wedges. • Place 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 baby broccoli and slice in half lengthways. Pick and finely chop rosemary. Finely chop garlic. • In a small bowl, combine rosemary, garlic and a generous pinch of salt and pepper. • See Top Steak Tips' (below). Pat premium sirloin tip dry with a 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 high heat. When the oil is hot, add premium sirloin tip and sear until browned, 1 minute on all sides. • Transfer to a second lined oven tray. Spread with 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 medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. Remove from the heat, then season. Set aside.
• Halve snacking tomatoes. Roughly chop kalamata olives and parsley. • In a medium bowl, combine 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 herby sirloin tip. Divide the sirloin and baby broccoli salad between plates, spooning any resting juices over the sirloin. • Drizzle balsamic glaze over the salad. Sprinkle with pine nuts and crumble over the fetta cubes to serve. Enjoy!