Chimichurri Flank Steak & Garlic Roast Pumpkin
with Zingy Garden Salad- Milk
Chimichurri - fun to say, easy to make and delicious to eat! This punchy condiment is made up of parsley, lemon and chilli, and is the perfect accompaniment to a rich and tender steak. A side of garlic roast pumpkin is another mealtime win, bringing warm and cosy flavour to this vibrant meal. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the rocket in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
peeled pumpkin pieces
2 clove
garlic
1
Tomato
1
Cucumber
½
Lemon
1 packet
Parsley
1 pinch
Chilli Flakes
1 packet
Beef Flank Steak
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small microwave-safe bowl, add the butter and garlic. Microwave in 10 second bursts, until melted. Season with salt and pepper, then set aside. • In the last 5 minutes of roast time, drizzle pumpkin with melted garlic butter. Return to oven to roast until tender, 5 minutes.
• Meanwhile, cut tomato into wedges. Slice cucumber into half-moons. • Zest lemon to get a pinch, then slice into wedges. Finely chop parsley.
• In a medium bowl, combine parsley, a pinch of chilli flakes (if using), lemon zest, a squeeze of lemon juice, a generous pinch of salt and sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.
• Season flank steak. • See 'Top Steak Tips' (below)! In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, in a large bowl, combine tomato, cucumber, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste.
• Cut each steak in half and thinly slice across the grain. • Divide flank steak, garlic roast pumpkin and zingy garden salad between plates. • Serve steak with chimichurri sauce and any remaining lemon wedges. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.
