Sirloin Steak & Parmesan Roast Pumpkin
with Balsamic Courgette Salad
Get ready to sizzle with excitement because, that’s right, it’s steak night! Juicy, tender steak awaits, paired with cheesy roast pumpkin and a fresh, tangy salad to balance out the richness of the garlic butter sauce poured all over. What are you waiting for? Dig in!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Courgette
1 packet
peeled pumpkin pieces
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2 clove
Garlic
1 packet
Sirloin Steak
1 packet
spinach & rocket mix
1 packet
Balsamic & Olive Oil Dressing
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. Slice courgette into rounds. • Place courgette on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly
• Meanwhile, place peeled pumpkin pieces on a second lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove pumpkin from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp.
• Meanwhile, thinly slice garlic.
• When the veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over high heat. • When the oil is hot, cook steaks for 2 minutes on each side for medium-rare or until cooked to your liking. • Using tongs, sear fat for 30 seconds or until golden. • Add the butter and garlic to the pan, and cook until fragrant, turning steak to coat, 1 minute. • Transfer steak and any remaining butter sauce to a plate, cover and rest for 5 minutes. Season with salt.
• Once the courgette has cooled slightly, in a large bowl, combine courgette, spinach & rocket mix, and balsamic & olive oil dressing. Season to taste.
• Thinly slice steak. • Divide Parmesan roast pumpkin, balsamic courgette salad, and sirloin steak between plates. • Spoon any remaining butter sauce over the steak. Enjoy!