CHIMICHURRI STEAK

WITH ROASTED VEGGIE SALAD
    • Ready in 30
    • Level of difficulty Medium
    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.
    Recipe available for the week of: Dec 16 - Dec 22

    NUTRITIONAL VALUE PER SERVING

    • 3.9 g FAT
    • 19.6 g CARBS
    • 14.5 g PROTEIN
    • 0.1 g SALT
    • 721 kJ / 172 kcal ENERGY

    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