Red Chimichurri Beef with Toasted Corn Bulgur & Broccolini

Red Chimichurri Beef with Toasted Corn Bulgur & Broccolini

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 19, 2020.



  • 2 capsicums, thinly sliced
  • 150g frozen corn
  • 1 pack spiced bulgur
  • 1 cup chicken stock


  • 1 pack beef sirloin steak, fully trimmed of fat and thinly sliced
  • 2 tsp From My Kitchen chimichurri blend
  • 1 pack red chimichurri


  • 1 pack broccolini
  • 1 tsp vinegar
  • 2 tsp water


  • 2 Tbsp feta cheese, crumbled
  • 1 bunch basil, leaves picked


  1. Prep & cook bulgur. Heat 1/2 tsp oil in a pot on medium-high heat. Cook capsicum and corn for 3-4 minutes, until soft. Add spiced bulgur, stock and 1/2 tsp salt and bring to the boil. Once boiling, cover with a lid and reduce heat to low to cook for 15 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes.
  2. Prep & cook beef. Pat beef dry. Slice into 1cm thick strips and season with salt and pepper. Heat 1/2 tsp oil in a fry-pan on high heat. Add beef and chimichurri spices and cook for 3-4 minutes for medium-rare, or until cooked to your liking. Remove from heat, stir through red chimichurri and season to taste with salt and pepper. Transfer to a plate to rest and cover to keep warm. Wash and reserve pan.
  3. Prep & cook broccolini. Heat the reserved dry fry-pan on medium-high heat. Cook broccolini, vinegar and water measure with a pinch of salt for 3-4 minutes, until tender.
  4. Serve bulgur and broccolini topped with chimichurri beef. Sprinkle over feta and basil.

Nutritional Information

Energy 1859 kj
444 kcal
Protein 39.7g
Carbohydrate 25.7g
Fat 18.6g