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Mexi charred beef sirloin

with chimichurri vegetables and chipotle crema

Ready in around 20 mins

RECIPE FACT:
Broccolini stalks are high in the potential cancer-fighting compound, sulphorophane. This compound is also found in Brussels sprouts and cabbage.
Nutritional Info:
  • Energy: 2108kj (503Kcal)
  • Protein: 41g
  • Carbohydrate: 21g
  • Fat: 27g
  • Contains: Sulphites, Milk
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Trim the ends off the broccolini and cut into bite size pieces. Slice the silverbeet leaves into ½ cm slices and discard the stalks. Place the black beans in sieve and rinse under cold running water. Drain well.

  • 2. TO COOK THE CHIMICHURRI VEGETABLES:

    Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccolini and cook for 4-5 mins stirring occasionally to create a char. Add the silverbeet and cook for 1-2 mins. Add the black beans, capsicum and corn, stir and heat for 1-2 mins. Stir through the chimichurri to combine and season with salt and pepper. Remove from the pan and cover to keep warm.

  • 3. TO COOK THE SIRLOIN:

    Wipe out the frying pan, respray with oil and place over a high heat. Once hot, add the Mexi seasoned beef sirloin steaks to the pan, season with salt and cook for 2-3 mins each side for medium rare - a little longer for well done. Allow to rest for 1-2 mins before slicing up.

  • TO SERVE:

    Spoon chimichurri vegetables onto plates and top with sliced Mexi seasoned sirloin. Dollop with chipotle crema and sprinkle over smoky seeds.

Ingredients In your box:
  • 1 pack of Mexi seasoned beef sirloin
  • 1 pot of chimichurri
  • 1 pot of chipotle crema
  • 1 sachet of smoky seeds
  • 1 bag of black beans
  • 1 pot of capsicum and corn
  • 2 bags of broccolini
  • 1 bag of silverbeet

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