What are the main ingredients in Red Chimichurri & Beef Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap (optional), Paper Towel, Butter (optional)

What is the nutritional information of Red Chimichurri & Beef Sirloin?

Calories: 542, Carbs: 44 grams, Fat: grams, Protein: 42.3 grams, Sugar: 18.5 grams, Salt: 320 grams

How do I prepare Red Chimichurri & Beef Sirloin?

BEETS & ROOTS: Preheat the oven to 200°C. Place the beetroot chunks and the carrot wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. PEPPER POWER: Place the whole pepper on a roasting tray. Coat in oil. Pop in the hot oven and roast for 15-20 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes. TOAST & FRY: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the paprika. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the pan on completion and place in a bowl. SIRLOIN SENSATION: Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste the steaks with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. RED CHIMICHURRI: When the pepper is done steaming, peel off the skin. Cut in half and remove the seeds. Finely chop and place in the bowl with the paprika & garlic. Add the chopped spring onion, ¾ of the chopped parsley, the chopped chilli and the vinegar (both to taste). Mix until fully combined. Add oil in 5ml increments until a drizzling consistency. Season to taste. CHIMI CHIMI BANG BANG!: Plate up the roasted beetroot & carrot. Side with juicy steak slices drizzled with the red chimichurri sauce. Sprinkle over the toasted pumpkin seeds and garnish with the remaining parsley and any remaining chilli (to taste). Well done, Chef!

What should be prepared from my kitchen to make Red Chimichurri & Beef Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap (optional), Paper Towel, Butter (optional)

Red Chimichurri & Beef Sirloin

Name: Red Chimichurri & Beef Sirloin
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap (optional); Paper Towel; Butter (optional)

Vibrant root vegetables are roasted until golden and served alongside sizzling beef sirloin steak. It is topped with a delicious homemade red chimichurri sauce, made from red pepper, spring onion, and fresh chilli. This dish hits the spot every time!

Red Chimichurri & Beef Sirloin

with roasted carrot & beetroot

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Beetroot
Carrot
Free-Range Beef Sirloin
Fresh Chilli
Fresh Chillies
Fresh Parsley
Garlic Clove
Garlic Cloves
Pumpkin Seeds
Red Bell Pepper
Red Bell Peppers
Red Wine Vinegar
Smoked Paprika
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap (optional)
Paper Towel
Butter (optional)

Serves 1

BEETS & ROOTS
Preheat the oven to 200°C. Place the beetroot chunks and the carrot wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
PEPPER POWER
Place the whole pepper on a roasting tray. Coat in oil. Pop in the hot oven and roast for 15-20 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
TOAST & FRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the paprika. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the pan on completion and place in a bowl.
SIRLOIN SENSATION
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste the steak with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
RED CHIMICHURRI
When the pepper is done steaming, peel off the skin. Cut in half and remove the seeds. Set half the pepper aside for another meal. Finely chop the remaining half and place in the bowl with the paprika & garlic. Add the chopped spring onion, ¾ of the chopped parsley, the chopped chilli and the vinegar (both to taste). Mix until fully combined. Add oil in 5ml increments until a drizzling consistency. Season to taste.
CHIMI CHIMI BANG BANG!
Plate up the roasted beetroot & carrot. Side with juicy steak slices drizzled with the red chimichurri sauce. Sprinkle over the toasted pumpkin seeds and garnish with the remaining parsley and any remaining chilli (to taste). Well done, Chef!

Beetroot - 150g
Carrot - 240g
Red Bell Pepper - 1
Pumpkin Seeds - 10g
Garlic Clove - 1
Smoked Paprika - 5ml
Free-range Beef Sirloin - 160g
Spring Onion - 1
Fresh Parsley - 4g
Fresh Chilli - 1
Red Wine Vinegar - 10ml

Download the Recipe

Serves 2

BEETS & ROOTS
Preheat the oven to 200°C. Place the beetroot chunks and the carrot wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
PEPPER POWER
Place the whole pepper on a roasting tray. Coat in oil. Pop in the hot oven and roast for 15-20 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
TOAST & FRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the paprika. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the pan on completion and place in a bowl.
SIRLOIN SENSATION
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste the steaks with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
RED CHIMICHURRI
When the pepper is done steaming, peel off the skin. Cut in half and remove the seeds. Finely chop and place in the bowl with the paprika & garlic. Add the chopped spring onion, ¾ of the chopped parsley, the chopped chilli and the vinegar (both to taste). Mix until fully combined. Add oil in 5ml increments until a drizzling consistency. Season to taste.
CHIMI CHIMI BANG BANG!
Plate up the roasted beetroot & carrot. Side with juicy steak slices drizzled with the red chimichurri sauce. Sprinkle over the toasted pumpkin seeds and garnish with the remaining parsley and any remaining chilli (to taste). Well done, Chef!

Beetroot - 300g
Carrot - 480g
Red Bell Pepper - 1
Pumpkin Seeds - 20g
Garlic Cloves - 2
Smoked Paprika - 10ml
Free-range Beef Sirloin - 320g
Spring Onions - 2
Fresh Parsley - 8g
Fresh Chilli - 1
Red Wine Vinegar - 20ml

Download the Recipe

Serves 3

BEETS & ROOTS
Preheat the oven to 200°C. Place the beetroot chunks and the carrot wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
PEPPER POWER
Place the whole peppers on a roasting tray. Coat in oil. Pop in the hot oven and roast for 20-25 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
TOAST & FRY
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the paprika. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the pan on completion and place in a bowl.
SIRLOIN SENSATION
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste the steaks with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
RED CHIMICHURRI
When the peppers are done steaming, peel off the skin. Cut in half and remove the seeds. Set one half aside for another meal. Finely chop the remaining halves and place in the bowl with the paprika & garlic. Add the chopped spring onion, ¾ of the chopped parsley, the chopped chilli and the vinegar (both to taste). Mix until fully combined. Add oil in 5ml increments until a drizzling consistency. Season to taste.
CHIMI CHIMI BANG BANG!
Plate up the roasted beetroot & carrot. Side with juicy steak slices drizzled with the red chimichurri sauce. Sprinkle over the toasted pumpkin seeds and garnish with the remaining parsley and any remaining chilli (to taste). Well done, Chef!

Beetroot - 450g
Carrot - 720g
Red Bell Peppers - 2
Pumpkin Seeds - 30g
Garlic Cloves - 3
Smoked Paprika - 15ml
Free-range Beef Sirloin - 480g
Spring Onions - 3
Fresh Parsley - 12g
Fresh Chillies - 2
Red Wine Vinegar - 30ml

Download the Recipe

Serves 4

BEETS & ROOTS
Preheat the oven to 200°C. Place the beetroot chunks and the carrot wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
PEPPER POWER
Place the whole peppers on a roasting tray. Coat in oil. Pop in the hot oven and roast for 20-25 minutes, until cooked through and starting to char. On completion, remove from the oven and place in a bowl. Cover the bowl with cling wrap or a plate and set aside to steam for 10-15 minutes.
TOAST & FRY
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the paprika. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the pan on completion and place in a bowl.
SIRLOIN SENSATION
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste the steaks with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
RED CHIMICHURRI
When the peppers are done steaming, peel off the skin. Cut in half and remove the seeds. Finely chop and place in the bowl with the paprika & garlic. Add the chopped spring onion, ¾ of the chopped parsley, the chopped chilli and the vinegar (both to taste). Mix until fully combined. Add oil in 5ml increments until a drizzling consistency. Season to taste.
CHIMI CHIMI BANG BANG!
Plate up the roasted beetroot & carrot. Side with juicy steak slices drizzled with the red chimichurri sauce. Sprinkle over the toasted pumpkin seeds and garnish with the remaining parsley and any remaining chilli (to taste). Well done, Chef!