HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouth American Chargrilled Steak & Parsley Garlic Sauce
South American Chargrilled Steak & Parsley-Garlic Sauce

South American Chargrilled Steak & Parsley-Garlic Sauce

with Capsicum Salad, Crumbly Cheese & Creamy Potatoes

Grill Kit
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Nothing beats a good chargrilled steak that's inspired by South American flavours. Paired with lip-smacking parsley-garlic sauce and warm creamy potatoes, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!


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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

chicken-style stock powder









1 bag


1 bag


1 packet

premium fillet steak

1 packet

parsley-garlic sauce

(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Milk, Soy)

½ packet

Greek salad cheese/feta cheese



creamy salad dressing

(ContainsMilk, EggsMay be presentGluten, Tree Nuts, Sesame, Fish, Soy)

1 sachet

South American seasoning

1 packet

Dijon mustard


Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2907 kJ
Fat34.5 g
of which saturates9.7 g
Carbohydrate49.8 g
of which sugars24.2 g
Protein44.1 g
Sodium1856 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the BBQ to a medium-high heat. Cut the potato into bite-sized chunks. Place the potato and chicken-style stock powder in a large saucepan of cold water and bring to the boil. Cook until easily pierced with a fork, 10-12 minutes. Drain and return to the saucepan.


While the potato is cooking, roughly chop the capsicum, red onion, cucumber, tomato and coriander. Thinly slice the chives. Place your hand flat on top of the premium fillet steak and slice through horizontally to make two thin steaks. In a medium bowl, combine the South American seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add the steak and turn to coat. Set aside.


Grill the capsicum and onion with a drizzle of olive oil on the BBQ flat plate until charred and tender, 4-6 minutes. Transfer to a medium bowl.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook capsicum and onion until tender, 4-5 minutes.


See Top Steak Tips (below) for extra info! Grill the steak for 3-5 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate, then drizzle over the parsley-garlic sauce. Cover and leave to rest for 5 minutes.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook steak for 3-5 minutes on each side or until cooked to your liking.


While the steak is resting, add the cucumber, tomato, coriander, a pinch of salt and a drizzle of olive oil and white wine vinegar to the grilled capsicum and onion. Stir to combine, then crumble over the cheese (see ingredients). In a second medium bowl, combine the potatoes, creamy salad dressing, Dijon mustard, chives and a pinch of salt and pepper. Gently stir to combine.


Slice the steak. Bring everything to the table to serve. Help yourself to the South American chargrilled steak, capsicum salad and creamy potatoes.