Chimichurri Flank Steak & Garlic Roast Pumpkin
with Zingy Garden Salad
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!
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
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.