Recipes
Dinner

Sirloin steak with chimichurri, roasted potatoes and green beans

Seared sirloin with a bright parsley and garlic chimichurri, crisp roasted potatoes and green beans.

Sirloin steak with chimichurri, roasted potatoes and green beans

High protein

Prep
10 min
Cooking
30 min

Per serving

633 kcal

Protein
46 g
Carbs
57 g
Fat
26 g
Fibre
10 g

In these plans

Ingredients

4 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Potatoes, cut into wedges 1 kg
  • Olive oil, divided 5 ½ tbsp 70 g
  • Salt 1 tsp
  • Fresh parsley, finely chopped 60 g ≈ 1 cup
  • Garlic, minced 8 cloves 25 g
  • Dried oregano 1 ½ tbsp
  • Lemon juice 2 ½ tbsp 40 g
  • Green beans, trimmed 480 g ≈ 4 ¾ cups
  • Beef sirloin steak 680 g
  • Black pepper 1 ½ tsp

Steps

  1. Preheat the oven to 220°C (425°F). Toss the potatoes with 1 tsp of the oil and a third of the salt, spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
  2. For the chimichurri, mix the parsley, garlic, oregano, lemon juice, the remaining oil and a pinch of salt.
  3. Steam the green beans for 5–6 minutes, until bright green and tender-crisp.
  4. Pat the steak dry and season with the rest of the salt and the pepper.
  5. Heat a heavy skillet over high heat until very hot and sear the steak for 3–4 minutes per side for medium-rare (63°C / 145°F) or 5 minutes per side for medium (71°C / 160°F).
  6. Let the steak rest 5 minutes, slice it against the grain and spoon the chimichurri over it. Serve with the potatoes and green beans.

Tip: Leftover chimichurri keeps 3 days in the fridge and is great on chicken or eggs.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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