Argentinian Steak & Chimichurri

Argentinian Steak & Chimichurri

with Roasted Veggies

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A juicy tender steak is one thing, but the right condiment takes it to the next level of deliciousness. We've added roasted garlic to chimichurri, a bright, fresh and flavoursome South American sauce to give the classic steak and three veg a flavourful upgrade.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit

red onion

1 packet


1 unit


1 unit


1 bunch


1 bunch


1 packet

Dijon mustard


1 packet

beef rump

Not included in your delivery

olive oil

1 tsp

white wine vinegar

½ tsp


½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1640 kJ
Fat15.3 g
of which saturates4.1 g
Carbohydrate19.8 g
of which sugars15.1 g
Protein39.6 g
Sodium648 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. Slice the red onion into 2cm wedges. Cut the kumara and capsicum into 1cm chunks. Cut the courgette into 1cm discs. TIP: Cut the veggies to the correct size so they cook in the allocated time!


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 and roast until tender, 20-25 minutes.


While the veggies are roasting, finely chop the coriander and parsley. In a medium bowl, place the coriander, parsley, Dijon mustard, white 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.


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 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. Cook for a little less for rare, or a little longer for well done.


Remove the roasted garlic from its skin (it may be hot!). Finely 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 chimichurri, so taste and add extra salt, pepper or vinegar if you like.


Thinly slice the steak. Divide the steak and roasted veggies between plates. Drizzle the chimichurri over the steak.