Beef Rump & Roast Oregano Potatoes
with Fetta & Balsamic Onions
A bed of golden herbed potatoes lays the base for a steak of joyous proportions: Tender strips of seared beef rump, topped with caramelised balsamic onions and creamy fetta. Teamed with crisp green beans to round out the meal, this is a winner of a steak dinner.
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Ingredients
2
potato
1 sachet
dried oregano
1 bag
green beans
1 clove
garlic
1
red onion
1 packet
beef rump
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into small chunks. Place on a lined oven tray. Drizzle with olive oil, then sprinkle with the dried oregano and a pinch of salt. Toss to coat, then roast until golden, 20-25 minutes.
While the potato is roasting, trim the green beans. Finely chop the garlic. Thinly slice the red onion.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Cover to keep warm.
Return the pan to a high heat with a drizzle of olive oil. Season the beef rump with salt and pepper on both sides. When the oil is hot, cook the beef for 2-3 minutes on each side for medium (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Add the butter and garlic and cook until fragrant, 1-2 minutes.
Slice the beef rump. Divide the beef, roasted oregano potatoes and green beans between plates. Spoon the balsamic onions over the steak, then crumble over the fetta cubes. Serve with the garlic aioli.