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
Red Chimichurri & Beef Sirloin
with roasted carrot & beetroot
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Red Chimichurri & Beef Sirloin?
The preparation time for Red Chimichurri & Beef Sirloin with roasted carrot & beetroot is between 20 and 35 minutes.
What is the total time required to make Red Chimichurri & Beef Sirloin with roasted carrot & beetroot?
The total time required to make Red Chimichurri & Beef Sirloin with roasted carrot & beetroot is between 40 and 55 minutes.
How many servings does Red Chimichurri & Beef Sirloin provide?
4 servings
What are the main ingredients in Red Chimichurri & Beef Sirloin?
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
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?
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
How many calories does Red Chimichurri & Beef Sirloin have?
542 calories
How much fat content does Red Chimichurri & Beef Sirloin have?
grams
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