Ready to receive a lot of compliments for your mind-blowing meal, Chef? A loaded baked potato, elevated with chimichurri, butter & cheese, brings the richness. A spicy lime & garlic-marinated beef sirloin the savoury meatiness. And a charred corn, tomato & spring onion salad in a honey-mustard vinaigrette the freshness.
Serving guide
Choose your portion size.
BAKED Potato
Preheat the oven to 200°C. Spread the Potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the Garlic, the spice mix, a drizzle of olive oil, and seasoning. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the Corn, basil, Tomato, spring onion, Vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED Potato
Once the Potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
MMMARINADE
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded Potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the salad.
Potato - 200g
Lime Juice - 15ml
Garlic Clove - 1
Spice Mix - 7,5ml
Corn - 50g
Fresh Basil - 5g
Tomato - 1
Spring Onion - 1
Vinaigrette - 20ml
Pesto Princess Chimichurri Sauce - 20ml
Grated Mozzarella Cheese - 30g
Beef Sirloin - 160g
BAKED Potato
Preheat the oven to 200°C. Spread the Potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the Garlic, the spice mix, a drizzle of olive oil, and seasoning. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the Corn, basil, Tomato, spring onion, Vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED Potato
Once the Potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
MMMARINADE
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded Potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the salad.
Potato - 400g
Lime Juice - 30ml
Garlic Clove - 1
Spice Mix - 15ml
Corn - 100g
Fresh Basil - 10g
Tomato - 1
Spring Onion - 1
Vinaigrette - 40ml
Pesto Princess Chimichurri Sauce - 40ml
Grated Mozzarella Cheese - 60g
Beef Sirloin - 320g
BAKED Potato
Preheat the oven to 200°C. Spread the Potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 45-50 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the Garlic, the spice mix, a drizzle of olive oil, and seasoning. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the Corn, basil, Tomato, spring onion, Vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED Potato
Once the Potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
MMMARINADE
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded Potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the salad.
Potato - 600g
Lime Juice - 45ml
Garlic Cloves - 2
Spice Mix - 22.5ml
Corn - 150g
Fresh Basil - 15g
Tomatoes - 2
Spring Onions - 2
Vinaigrette - 60ml
Pesto Princess Chimichurri Sauce - 60ml
Grated Mozzarella Cheese - 90g
Beef Sirloin - 480g
BAKED Potato
Preheat the oven to 200°C. Spread the Potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 45-50 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the Garlic, the spice mix, a drizzle of olive oil, and seasoning. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the Corn, basil, Tomato, spring onion, Vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED Potato
Once the Potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
MMMARINADE
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded Potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the salad.
Potato - 800g
Lime Juice - 60ml
Garlic Cloves - 2
Spice Mix - 30ml
Corn - 200g
Fresh Basil - 20g
Tomatoes - 2
Spring Onions - 2
Vinaigrette - 80ml
Pesto Princess Chimichurri Sauce - 80ml
Grated Mozzarella Cheese - 120g
Beef Sirloin - 640g
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Baked Beef Potacos?
The preparation time for Baked Beef Potacos with spring onion & corn is between 35 and 55 minutes.
What is the total time required to make Baked Beef Potacos with spring onion & corn?
The total time required to make Baked Beef Potacos with spring onion & corn is between 50 and 70 minutes.
How many servings does Baked Beef Potacos provide?
4 servings
What are the main ingredients in Baked Beef Potacos?
Beef Sirloin, Corn, Fresh Basil, Garlic, Lime Juice, Mozzarella Cheese, Pesto Princess Chimichurri Sauce, Potato, Spice Mix, Spring Onion, Tomato, Vinaigrette
What is the nutritional information of Baked Beef Potacos?
Calories: 775.3, Carbs: 67.2 grams, Fat: grams, Protein: 51 grams, Sugar: 16.3 grams, Salt: 638.8 grams
How do I prepare Baked Beef Potacos?
COLOURFUL SALAD: In a bowl, combine the corn, basil, tomato, spring onion, vinaigrette, a drizzle of olive oil, and seasoning. CHEESY LOADED POTATO: Once the potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving. BAKED POTATO: Preheat the oven to 200°C. Spread the potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway). SIMPLY UNBEATABLE: Plate up the loaded potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the salad. MARINADE: In a bowl, combine the lime juice, the garlic, the spice mix, a drizzle of olive oil, and seasoning. Set aside. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan. MMMARINADE: Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Baked Beef Potacos?
Beef Sirloin, Corn, Fresh Basil, Garlic, Lime Juice, Mozzarella Cheese, Pesto Princess Chimichurri Sauce, Potato, Spice Mix, Spring Onion, Tomato, Vinaigrette
How many calories does Baked Beef Potacos have?
775.3 calories
How much fat content does Baked Beef Potacos have?
grams