Double Greek-Style Beef Rump & Supergreen Salad
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Double Greek-Style Beef Rump & Supergreen Salad

Double Greek-Style Beef Rump & Supergreen Salad

with Oregano Potatoes & Garlic Sauce

A warm bed of golden potatoes lay the base for a steak of joyous proportions. Teamed with crisp veggies and pickled onion, it's a delectable meal the whole family will love.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Quick
Allergens:
Egg
Milk
Sesame

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

dried oregano

½

red onion

1 packet

Snacking Tomatoes

1

cucumber

2 packet

beef rump

1 sachet

garlic & herb seasoning

1 packet

kale & spinach

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

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Nutritional Values

Energy (kJ)2073 kJ
Fat8.7 g
of which saturates3.1 g
Carbohydrate31.8 g
of which sugars8.6 g
Dietary Fibre9.9 g
Protein68.8 g
Sodium584 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.

2
2

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Halve snacking tomatoes. Roughly chop cucumber.

3
3

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil. Season. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Cook in batches for the best results. Transfer to a plate to rest.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

4
4

• In a medium bowl, combine tomato, cucumber, kale & spinach leaves, a drizzle of olive oil and a splash of pickling liquid. Season. • Drain pickled onion. • Slice beef rump. • Divide oregano potatoes, Greek-style beef and supergreen salad between plates. Top with pickled onion and garlic sauce. Enjoy!