CHIMICHURRI STEAK

WITH ROASTED VEGGIE SALAD
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This dish looks like something out of a Michelin restaurant — and it tastes like it, too! Tender free-range beef and a homemade chimichurri dressing combined with farm-fresh WA veggies make for the perfect Summer salad.

Ingredients

Beef Steak, Sweet Potato, Yellow Capsicum, Red Onion, Parsnip, Cherry Tomatoes, Carrot, Extra Virgin Olive Oil, Parsley, Fresh Mint, Red Wine Vinegar, Garlic, Thyme, Cumin Powder, Salt, Chilli Powder, Cracked Black Pepper

Nutritional value per serving

FAT
9.3 g
CARBS
49 g
PROTEIN
34.6 g
SALT
0.2 g
ENERGY
1754 kJ / 419 kcal