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Argentinian Steak & Chimichurri

Argentinian Steak & Chimichurri

with Roasted Veggies

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Rated 3.4 / 4out of 1084 ratings
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A juicy tender steak is one thing, but the right condiment takes it to the next level of delicious. Chimichurri, a bright, fresh and flavoursome South American sauce infused with roasted garlic turns a simply cooked steak into a taste sensation.

Tags:Low Calorie
Allergens:Sulphites
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

2 unit

eschalots

2 unit

kumara

1 unit

courgette

1 unit

beetroot

1 bunch

coriander

1 bunch

parsley

1 tub

Dijon mustard

(ContainsSulphites)

1 packet

beef rump

Not included in your delivery

olive oil

1 tsp

red wine vinegar

¼ tsp

salt

¼ tsp

sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1900 kJ
Fat14.9 g
of which saturates4 g
Carbohydrate35.6 g
of which sugars17.9 g
Protein40 g
Sodium666 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Preheat the oven to 240°C/220°C fan-forced. Using the flat side of a knife or your palm, gently crush each garlic clove in its skin. Halve and peel the eschalot. Cut the kumara (unpeeled) and beetroot (unpeeled) into 1cm chunks. Cut the courgette into 1cm discs. TIP: Cut the veggies to the correct size so they cook in the allocated time!

Roast
Roast
2

Place the garlic cloves and veggies on an oven tray lined with baking paper. TIP: Keeping the garlic in its skin will let it flavour the veggies without burning! Drizzle with olive oil and season generously with salt and pepper. Toss to coat, arrange in a single layer then roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

Chimi
Chimi
3

While the veggies are roasting, very finely chop the coriander and parsley. In a medium bowl, place the coriander, parsley, Dijon mustard, red wine vinegar, the salt and sugar. Season with a pinch of pepper, drizzle with olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) and mix well.

Steak
Steak
4

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. Season both sides of the beef rump with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Garlic
Garlic
5

Remove the roasted garlic from its skin (it may be hot!). Chop or mash with a fork and add to the chimichurri along with any steak resting juices. Mix well to combine. TIP: Seasoning is key in sauces, so taste and add extra salt, pepper or vinegar if you like.

Serve
Serve
6

Thinly slice the steak. Divide the steak and veggies between plates. Serve with the chimichurri.