Gather your friends around because this meal is good, laid-back barbecue food at its finest. With steak, chipolatas and delicious sides on the menu, it’s a recipe for success. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
garlic & herb seasoning
mixed salad leaves
lamb chipolata(ContainsGluten, SulphitesMay be present Milk, Soy)
Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, dried oregano (see ingredients) and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
While the potato is roasting, roughly chop the tomato. Pick and thinly slice the mint leaves. In a medium bowl, combine the beef rump, garlic & herb seasoning and a drizzle of olive oil. In a second medium bowl, combine a drizzle of balsamic vinegar and a drizzle of olive oil, then season with salt and pepper.
Finely chop the garlic. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt and 1/2 the mint to the garlic oil mixture and combine. Season to taste. Set aside.
When the BBQ is hot, add the lamb chipolatas and grill, turning occasionally, 10-15 minutes. Transfer to a plate. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the lamb chipolatas and cook, turning occasionally, until browned all over, 5-6 minutes. Transfer the chipolatas to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.
Meanwhile, add the steak and grill, 2-3 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the steaks to the pan and cook, 2 minutes on each side for medium-rare or cooked to your liking. Set aside on a plate to rest.
Add the tomato and mixed salad leaves to the dressing. Add the fetta cubes and remaining mint and toss the salad. Slice the Mediterranean steak and drizzle the mint yoghurt over the steak. Bring everything to the table. Help yourself to the lamb chipolatas, Greek steak, oregano potatoes and fetta salad.