Products
Masterfoods MYMC Chimichurri Spice Blend 25g
Transform the flavour of your next high-protein meal with MasterFoods Chimichurri Spice Blend. A delicious, all-natural blend of parsley, oregano and select spices, inspired by My Muscle Chef. Perfect for any health and fitness goal, MasterFoods Chimichurri Spice Blend takes the fret out of meal prep, with effortless flavour that will tantalise your taste buds whilst keeping your macros in check. Simply shake over beef steak or chicken breast before cooking, or use as a way to add a twist to your My Muscle Chef ready meal. Scan the QR code on pack to explore our complete Chimichurri recipe for more delicious meal ideas.
Nutrition
NUTRITION INFORMATION
Serving Size : 5g
Servings Per Packing : 5
| Average Quantity per Serving | % Daily Intake* per Serving | Average Quantity per 100 g | |
|---|---|---|---|
| ENERGY | 60kJ | 1260kJ | |
| PROTEIN | 0.6g | 12.9g | |
| FAT, total | 0.2g | 3.6g | |
| - saturated | <0.1g | 0.8g | |
| CARBOHYDRATE | 2.3g | 45.5g | |
| - sugars | 0.4g | 7.1g | |
| SODIUM | 137mg | 2733mg |
*Percentage daily intakes are based on an average adult diet of 8700 kJ.
- Ingredients: Herbs (Basil, Parsley 6%, Oregano 4%, Thyme, Coriander), Rice Flour, Garlic 13%, Paprika, Capsicum, Onion, Salt, Smoked Paprika, Black Pepper, Lemon Oil, Garlic Oil.
- May contain: Wheat, Gluten, Sesame.
- Store in a cool, dry place.
- Packed in Australia with ingredients from multiple origins.
Cooking instructions
Cooking instructions
Steak with Chimichurri and Sweet Potato
Serves 2-4
WHAT YOU’LL NEED: • 1 tbsp MasterFoods™ My Muscle Chef Chimichurri Spice Blend, plus additional for sprinkling • ¼ cup (60 ml) Red Wine Vinegar • 500 g Beef Scotch Fillet steak, trimmed of excess fat • 1 tbsp Canola Oil • Roasted Sweet Potato
HOW TO COOK:
1. Preheat an oven to 200°C. Mix together MasterFoods™ My Muscle Chef Chimichurri spice blend and the red wine vinegar in a bowl to make a herby dressing, and set aside to infuse until needed.
2. Heat oil in a pan over medium heat, pat the steaks dry with paper towel and season with salt. Gently lay the steak in the pan and cook until underside is deeply browned and a crust has formed, about 5 minutes. Turn and flip the steak and cook until the reverse side is equally browned and steak is medium-rare, another 5 minutes, or longer to your liking.
3. Once done, transfer meat to a tray or plate and let rest for at least 5 minutes before slicing. 4. Serve cooked beef and roasted sweet potato on the side drizzled with chimichurri dressing.
WHAT YOU’LL NEED: • 1 tbsp MasterFoods™ My Muscle Chef Chimichurri Spice Blend, plus additional for sprinkling • ¼ cup (60 ml) Red Wine Vinegar • 500 g Beef Scotch Fillet steak, trimmed of excess fat • 1 tbsp Canola Oil • Roasted Sweet Potato
HOW TO COOK:
1. Preheat an oven to 200°C. Mix together MasterFoods™ My Muscle Chef Chimichurri spice blend and the red wine vinegar in a bowl to make a herby dressing, and set aside to infuse until needed.
2. Heat oil in a pan over medium heat, pat the steaks dry with paper towel and season with salt. Gently lay the steak in the pan and cook until underside is deeply browned and a crust has formed, about 5 minutes. Turn and flip the steak and cook until the reverse side is equally browned and steak is medium-rare, another 5 minutes, or longer to your liking.
3. Once done, transfer meat to a tray or plate and let rest for at least 5 minutes before slicing. 4. Serve cooked beef and roasted sweet potato on the side drizzled with chimichurri dressing.
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