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Pepper Sirloin Steak & Agrodolce Eggplant for Dinner
Pepper Sirloin Steak & Agrodolce Eggplant for Dinner

Pepper Sirloin Steak & Agrodolce Eggplant for Dinner

with Orange Sponge Cake & Passionfruit Sauce for Dessert

Treat mum to a meal as special as she is! Juicy sirloin steak gets a pepper coating, and pairs perfectly with crispy Parmesan potatoes and tangy agrodolce-topped eggplant. And to satisfy your sweet tooth, a light and fluffy orange sponge cake drizzled with a luscious lemon passionfruit sauce for the perfect balance of zest and sweetness.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:
Under 40g carbs
Allergens:
Milk
Gluten
Wheat
Eggs
Sulphites
Walnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Cream

1 packet

Basic Sponge Mix

1

Orange

1 packet

Passionfruit Lemon Sauce

1 packet

Caster Sugar

2

Garlic

1 packet

Grated Parmesan Cheese

300 g

Sirloin Steak

1 packet

Walnuts

1

Lemon

1 packet

Currants

1 packet

Baby Potatoes

1

Eggplant

1 packet

Parsley

1

Baby Broccoli

Not included in your delivery

¼ tsp

pepper

1 drizzle

olive oil

1 tsp

brown sugar

Nutrition Values

Energy (kJ)8090 kJ
Calories1930 kcal
Fat71.7 g
of which saturates37.2 g
Carbohydrate250 g
of which sugars150 g
Dietary Fibre16.8 g
Protein65.8 g
Sodium1770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Roast the baby potatoes
1

• See ‘Top Steak Tips!’ (below).
• Preheat oven to 220°C/200°C fan-forced. 
• Halve baby potatoes.
• Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.
• In the last 5 minutes, sprinkle over grated Parmesan cheese and roast until cheese is golden and crisp. 

Roast the eggplant
2

• Meanwhile, cut eggplant lengthwise into quarters.
• Place eggplant on a second lined oven tray, season with salt and add a generous drizzle of olive oil.
• Roast until tender, 25-30 minutes.

TIP: Adding enough oil will ensure the eggplant 
softens in time.

Make the agrodolce sauce
3

• While eggplant is roasting, trim baby broccoli, halving any thicker stalks lengthways. Thinly slice garlic. Roughly chop parsley and walnuts. Zest lemon to get a pinch then slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, currants and walnuts until fragrant, 1-2 minutes.
• Transfer to a small bowl then add parsley, lemon zest, the brown sugar and a good squeeze of lemon juice. Season with salt and pepper. Set aside.

Cook the steak
4

• In a medium bowl, combine sirloin steak, the cracked black pepper, a pinch of salt and a drizzle of olive oil.
• Return pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook steak for 5-6 minutes each side for medium-rare, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for 5 minutes. 

Cook the baby broccoli
5

• While steak is resting, wash out pan and return to medium-high heat with a drizzle of olive oil.
• Cook baby broccoli, tossing, until tender, 5-6 minutes. Add a squeeze of lemon juice. Season to taste.

Finish & serve
6

• Thinly slice steak.
• Divide pepper sirloin steak, Parmesan chat potatoes, eggplant and baby broccoli between plates.
• Spoon agrodolce sauce over the eggplant to serve. Enjoy!