Mojo Verde Roast Beef & Hasselback Potatoes
with Honey-Oregano Zucchini & Fetta
- Milk
- Almond
- Sulphites
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Tonight's tender sirloin needs very little to shine. We reckon it deserves a dollop of bright and herby mojo verde and some simple yet stellar veggie sides to round out the meal.
Ingredients
1
Baby Broccoli
1 packet
Baby Spinach Leaves
1
Mojo Verde
(May be present: Milk.)
1 sachet
Dried Oregano
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
2
Potato
300 g
Premium Sirloin Tip
2
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
red wine vinegar
(Contains: Sulphites)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). 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!).
• Meanwhile, slice zucchini into thick rounds.
• Trim baby broccoli and halve any thicker stalks
lenghtways. Set aside.
• 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 and toss
to combine. Transfer to a medium bowl.
TIP: If your oven tray is crowded, divide the zucchini
between two trays.
• In a large frying pan, heat a drizzle of olive oil over
high heat. Season premium sirloin tip all over with
salt and pepper, 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
15-20 minutes (for a 300g piece), 17-22 minutes
(for a 450g piece) or 18-23 minutes (for a 600g
piece) for medium-rare, or until cooked to your
liking), and until potato is tender.
• Remove from oven. Transfer potato to a serving
platter and cover to keep warm. Cover sirloin with
foil and rest for 10 minutes.
• While the beef is resting, 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 and set aside to cool slightly.
• Top baby broccoli and zucchini with baby spinach leaves, flaked almonds and a drizzle of the vinegar and olive oil.
• Toss to coat. Season to taste.
• Very thinly slice beef, then top with some mojo verde. Divide mojo verde roast beef, hasselback potatoes and honey-oregano zucchini salad between plates.
• Serve with remaining mojo verde. Enjoy!
