Skip to main content
Log in
Log in
Summer Solstice Sharing Platter | Chimichurri Rump Steak

Summer Solstice Sharing Platter | Chimichurri Rump Steak

Sharing Dish | Harissa Chicken & Zesty Yoghurt, Chorizo Salad, Greek Style Salad, Sourdough
4.5(7)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
1399 kcal
Protein
: 
96.8g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Sesame
  • Soya
  • Milk
  • Lupin
  • Milk
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

21 Day Aged British Rump Steaks

50 grams

Harissa Paste

(Contains: Sulphites)

4 unit(s)

British Chicken Thighs

60 grams

Diced Chorizo

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Cucumber

2 unit(s)

Spring Onion

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

1 unit(s)

Lemon

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

40 grams

Pea Shoots

120 grams

Peas

45 grams

Zhoug Style Paste

Not included in your delivery

6 tbsp

Olive Oil

1 tbsp

Honey

Energy (kJ)5855 kJ
Energy (kcal)1399 kcal
Fat95.2 g
of which saturates25.1 g
Carbohydrate43.5 g
of which sugars22 g
Protein96.8 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray
•Zester
•Pan

Instructions

PDF
Roast the Harissa Chicken
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature

b) In a medium bowl, combine the harissa paste, 2 tbsp olive oil and the honey (see pantry for amount).

c) Add the chicken thighs to the bowl and toss to coat in the harissa dressing

d) Pop onto a baking tray and place onto the top shelf of your oven until cooked and lightly charred, 16-18. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Hello Chorizo
2

a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins, then remove from the pan and set aside to cool.

b) Remove the bread from the packaging and cut widthways into thick slices. Pop onto a baking tray and drizzle with olive oil. Season with salt and pepper, then bake on the middle shelf of your oven until toasted and golden, 8-10 mins.

Make the Greek Style Salad
3

a) While the bread bakes, quarter the baby plum tomatoes. Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Trim and thinly slice the spring onions.

b) In a medium bowl, combine the red wine vinegar and 2 tbsp olive oil. Season with salt and pepper, then toss through the tomatoes, cucumber and spring onions.

c) Crumble in the Greek style cheese, toss to coat, then pop into a serving dish and set aside.

Let's get Zesty
4

a) Zest and juice the lemon.

b) In a small bowl, combine a pinch of lemon zest with the Greek style yoghurt. Season with pepper and set aside.

c) In a large bowl, combine the lemon juice and 2 tbsp olive oil. Season with salt and pepper, then set aside.
 
d) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Fry the Steaks
5

a) Once the pan is hot, lay in the steaks and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.
 
b) Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
 
c) Once rested, slice the steaks into 1cm thick slices, lay onto a serving platter, then drizzle over the zhoug paste.

Finish and Serve
6

a) Add the pea shoots, peas and cooked chorizo to the bowl of lemon juice dressing, then toss to combine. Transfer to a serving bowl. Serve alongside
your Greek style salad.
 
b) Spoon the lemon yoghurt onto a serving plate and spread slightly with the back of the spoon. Place the cooked harissa chicken on top, drizzling
any remaining cooking juices from the tray over the chicken.
 
c) Serve with the sourdough for scooping everything up.
 
Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The platter offers amazing flavours, creating a delicious feast perfect for sharing with friends.
AI-generated from customer reviews
Meal right image

Explore Similar Recipes

Onion Recipes
Lemon Recipes
Salad Recipes
Pea Recipes
Cucumber Recipes
Chorizo Recipes
Chicken Recipes
Spring Onion Recipes
Chicken Thigh Recipes
Meal left image
Meal right image

Explore Our Meal Kits

Food Box
Weekly Menu
Meal Boxes for 1 Person
Vegetarian Meal Delivery
Calorie Smart Meal Delivery
Family Food Boxes
Meal left image

More delicious recipes with similar ingredients

Creamy Cajun Spiced Chorizo Orzo

with Peas and Toasted Breadcrumb Topping

Creamy Gochujang Beef Rigatoni

with Spinach and Spring Onion

Sun-Dried Tomato Risotto

with Roasted Asparagus and Baby Plum Tomatoes

Sweet and Sticky Chicken on Rice

with Bell Pepper, Onion and Sesame Seeds

Classic Beef Mince Cottage Pie

with Cheese and Sauteed Peas

Thai Green Style Chicken Curry

with Baby Spinach and Fragrant Jasmine Rice

Creamy Bacon Pesto Pasta

with Peas and Grated Hard Italian Style Cheese

Crispy Skinned Sea Bass

with Salsa Verde, Green Beans and Roast Potatoes

Herby Lemon and Prawn Linguine

with Peas and Parsley

Oven-Baked Bacon & Mushroom Risotto

with Tarragon and Rocket Salad

Super Cheesy Oven-Baked Tomato Risotto

with Rocket Salad

Peri Peri Chicken and Chips

with Lemon Dressed Salad

Sea Bass on Creamy Linguine

with Burst Tomatoes and Garlic Crumb

Creamy Pesto Pasta

with Peas, Spinach and Cheese

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Chermoula Spiced Lamb and Rice

With Tzatziki

Teriyaki Beef Mince

with Jasmine Rice and Cucumber Pickle

Harissa Chicken with Roasted Cauliflower

and Green Beans

Cheesy Chipotle Bean Quesadillas

with Avocado, Tomato and Rocket Salad

Thai Style Pork Rice Bowl

with Green Beans, Coriander and Rice

Highest-rated dinner recipes

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Pork Medallion

with Sweet Potato Mash and Peppercorn Sauce

Teriyaki Salmon Poke Style Bowl

with Jasmine Rice, Sugarsnaps and Lime Chilli Kiwi Salsa

Prawn and Chorizo Spaghetti

with Fresh Tomato Sauce and Chilli

Creamy Mushroom Pasta

with Balsamic Dressed Rocket

Serrano Ham Wrapped Chicken

with Cheesy Truffled Roast Potatoes and Roasted Tenderstem®

Honey Glazed Halloumi Gyros

with Sweet Potato Fries & Tzatziki Inspired Salad

Honey Glazed Chicken Flatbread

With Sweet Potato Feta Wedges, Harissa Veg and Pickled Red Onion

Refried Bean and Halloumi Tacos

with Chipotle Mayo

Chicken and Mushroom Crumble

with Basmati Rice

Creamy Cajun Beef Rigatoni

with Spinach and Cheese

Creamy Gochujang Beef Rigatoni

with Spinach and Spring Onion

Halloumi & Sweet Potato Dal

with Mango Chutney & Naan Bread

Chipotle Beef Rigatoni

with Cheddar and Spinach

Thai Style Pork Rice Bowl

with Green Beans, Coriander and Rice

Cheeseburger Loaded Fries

with Tomatoes, Caramelised Onion and Burger Sauce

Super Cheesy Oven-Baked Tomato Risotto

with Rocket Salad

Chermoula Spiced Lamb and Rice

With Tzatziki

Pan-Fried Chicken

with Spicy Lentils

This week's must-try HelloFresh recipes

Super Quick Szechuan Beef

with Egg Noodles and Green Beans

Crispy Chicken in Roasted Garlic Butter Sauce

with Mash, Purple Sprouting Broccoli and Green Beans

Aubergine Parmigiana Style Traybake

with Roasted Potatoes and Baby Leaves

Crispy Basa Burger and Spiced Sweet Potato Fries

with Burger Sauce and Rocket

Creamy Curried Chicken Pie and Peas

with Hidden Veg: Onion and Tomato

Super Quick Tex-Mex Style Pork Tacos

with Bell Pepper, Baby Leaves and Soured Cream

Greek Style Pork and Olive Ragu

with Spaghetti, Greek Style Cheese and Green Beans

Fuss-Free Cheesy Pesto Chicken Traybake

with Roasted Veg, Herby Potatoes and Balsamic Glaze

Easy Lamb and Mushroom Ragu

with Penne, Cheese and Peas

Pork Steak and Sweet & Sour Ginger Rhubarb Sauce

with Garlic Coriander Rice and Green Beans

Royally Messy Coronation Chicken Pie

with Mash Top, Peas and Mango Chutney

Spiced Sausage and Courgette Gnocchi

with Italian Style Cheese, Intense™ Tomato and Creme Fraiche Sauce

Yellow Thai Style Peanut Beef Noodles

with Green Beans, Carrot Ribbons and Lime

Coconut Korma Vegetable Curry

with Flaked Almonds and Basmati Rice

Family Favourite Pork Tonkatsu Rice Bowl

For Adults: Add Pickled Veg Salad, Katsu Style Mayo and Ketjap Drizzle

Crispy Chicken Tenders and Buffalo Style Sauce

with Fries and Ranch Dressed Chopped Baby Gem Salad

Philly Cheesesteak Inspired Beef Rice Bowl

with Bell Pepper, Mushrooms and Caramelised Onion

Speedy Peri Peri Chicken Thighs and Spiced Chickpeas

with Ciabatta, Rocket and Lemon Mayo

Jerk Spiced Pork and Pineapple Chutney Tacos

with Roasted Sweet Potato, Kiwi Lime Salsa and Baby Leaves

Marry Me Salmon and Butter Bean Bowl

with Charred Courgette and Creamy Sun-Dried Tomato Sauce