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Peruvian spiced steak

with aji verde sauce and pan-fried potatoes

Ready in around 25 mins

RECIPE FACT:
Aji verde sauce has been served in Peru since the Incan Empire.
Nutritional Info:
  • Energy: 2300kj (550Kcal)
  • Protein: 43g
  • Carbohydrate: 26g
  • Fat: 28g
  • Contains: Milk, Egg
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO MAKE THE CHOPPED SALAD:

    Slice the roasted capsicum into ½ cm strips. Dice the tomatoes into 1 cm cubes and place in a salad bowl with the capsicum. Slice the root end off the baby cos and discard. Slice into 1 cm strips and add to the salad bowl. Roughly chop the coriander including the stalks which have lots of flavour and add half to the salad. Just before serving, pour in the lime dressing, season with salt and pepper and toss to combine.

  • 2. TO COOK THE POTATOES:

    Spray a non-stick pan with oil and place over a medium-high heat. Once hot add the steamed red potatoes, season with salt and cook stirring occasionally to create some crispy bits for 8-10 mins. Remove from the pan and cover to keep warm.

  • 3. TO COOK THE PERUVIAN BEEF STEAK:

    Respray the pan with oil and place over a medium-high heat. Once hot add the Peruvian seasoned beef sirloin to the pan and cook for 2-3 mins each side for medium rare – a little longer for well done. Leave to rest before slicing. BBQ Method: Sear the beef sirloin on the grill side of a BBQ for 2-3 mins each side. Allow to rest before slicing.

  • TO SERVE:

    Spoon chopped salad onto plates with fried potatoes. Place the sliced Peruvian beef on the vegetables. Dollop with aji verde sauce and sprinkle with remaining coriander.

Ingredients In your box:
  • 1 pack of Peruvian seasoned beef sirloin
  • 1 pack of steamed red potatoes
  • 1 pot of aji verde sauce
  • 1 pot of lime dressing
  • 1 pot of roasted capsicum
  • 2 baby cos lettuces
  • 2 tomatoes
  • 1 bag of coriander

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