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Argentinian-Style Sirloin & Chimichurri with Fetta Roast Veggies & Hasselback Potatoes

This crowd-pleasing feast centres around a premium sirloin tip, topped with our bright and herby chimichurri. A couple of stellar sides add the finishing touches. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

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Under 650kcal Bestseller Under 30g carbs spring-special
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 potatoes
  • 1 sachet garlic & herb seasoning
  • 1 packet premium sirloin tip
  • 1 zucchini
  • 1 capsicum
  • 2 garlics
  • 1 honey
  • 1 packet fetta cubes
  • 1 tomato
  • 2 bunch spring onion
  • 1 white wine vinegar
  • 1 packet chimichurri sauce
  • 1 tsp white sugar
  • 1 olive oil
  • 4 potatoes
  • 1 sachet garlic & herb seasoning
  • 1 packet premium sirloin tip
  • 2 zucchinis
  • 2 capsicums
  • 4 garlics
  • 2 honeys
  • 1 packet fetta cubes
  • 2 tomatoes
  • 4 bunch spring onion
  • 1 white wine vinegar
  • 1 packet chimichurri sauce
  • 2 tsp white sugar

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced. Slice
    each potato in half lengthways.
    • Place one potato half, flat-side down, on a
    chopping board between two wooden spoon
    handles (or chopsticks). Make thin slices across
    the potato, without cutting all the way through.
    Repeat with remaining potato halves.
    • Place potato halves, flat-side down, on a lined
    oven tray. Drizzle with olive oil and sprinkle with
    garlic & herb seasoning. Gently toss to coat.
    • Roast until tender, 30-35 minutes.
  2. • See 'Top Steak Tips' (below). Meanwhile, heat a
    large frying pan over high heat with a drizzle of
    olive oil.
    • Season premium sirloin tip all over with salt
    and pepper, then add to the hot pan. Sear until
    browned, 1 minute on both sides.
    • Transfer seared sirloin to a second lined oven
    tray. Roast for 17-22 minutes for medium or
    until 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. • Meanwhile, thinly slice zucchini into rounds.
    • Thinly slice capsicum into strips.
    • Finely chop garlic.
  4. • In a baking dish, combine zucchini, capsicum,
    garlic, the honey and a generous drizzle of
    olive oil.
    • Season, then roast until golden and tender,
    20-25 minutes.
    • Crumble over fetta cubes.
  5. • Meanwhile, roughly chop tomato. Thinly slice
    spring onion.
    • In a medium bowl, combine tomato, spring
    onion and a drizzle of the white wine vinegar.
    Season to taste. Set aside.
    • In a small bowl, combine chimichurri sauce
    with the white sugar and a pinch of salt.
  6. • Slice sirloin, then top with chimichurri.
    • Scatter salsa over hasselback potatoes.
    • Bring Argentinian-style sirloin and chimichurri,
    fetta roast veggies and hasselback potatoes to
    the table to serve. Enjoy!