Seared Beef Sirloin & Pesto Butter Sauce
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Seared Beef Sirloin & Pesto Butter Sauce

Seared Beef Sirloin & Pesto Butter Sauce

with Lemony Greens & Herby Roast Sweet Potato

You know you’re in for a good night when the only thing standing between you and this gourmet meal is a matter of minutes! With only the most tender sirloin cut, buttery pesto sauce and roasted veggies, you really can’t go wrong.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Over 30g protein
Allergens:
Milk

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 sachet

dried oregano

1 packet

Premium Sirloin Tip

1

capsicum

1

zucchini

1 packet

baby spinach leaves

2 clove

garlic

1

brown onion

½

lemon

1 packet

basil pesto

(Contains Milk;)

Not included in your delivery

olive oil

10 g

butter

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Nutritional Values

Energy (kJ)2660 kJ
Calories636 kcal
Fat30.2 g
of which saturates7.3 g
Carbohydrate43.4 g
of which sugars23.4 g
Dietary Fibre15.7 g
Protein45.4 g
Sodium323 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. Cut sweet potato into 1cm rounds. • Place sweet potato and dried oregano on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.

2
2

• See 'Top Steak Tips!' (below left). In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer to a lined oven tray and roast for 17-22 minutes for medium or cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

3
3

• Thinly slice capsicum into strips. Thinly slice zucchini into half-moons. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini and capsicum, until tender, 4-5 minutes. Transfer to a medium bowl and set aside.

4
4

• Meanwhile, finely chop garlic and brown onion. Slice lemon into wedges • Just before serving, add baby spinach leaves to the bowl with the roasted veggies, toss to combine. Drizzle with a little olive oil and a squeeze of lemon juice. Season to taste with salt and pepper.

TIP: Toss the roast veggie salad just before serving to keep the salad leaves crisp.

5
5

• Return the frying pan to medium-high heat with butter and a drizzle of olive oil. Add onion and cook until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove pan from the heat and stir through the basil pesto until well combined. Pour in any resting juices from the steak. Season to taste with salt and pepper.

6
6

• Slice the sirloin. • Divide seared beef sirloin between plates. Spoon over the pesto butter sauce. • Serve with the roasted veggie salad, herby sweet potatoes and lemon wedges. Enjoy!