Greek-Style Beef Rump & Supergreen Salad
with Oregano Potatoes & Garlic Sauce
- Sesame
- Eggs
- Milk
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.
Ingredients
300 g
Beef Rump
1 packet
Snacking Tomatoes
1 sachet
Dried Oregano
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1
Red Onion
2
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Spinach Leaves
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
• See ‘Top Steak Tips’ (below left). 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.
• 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 to the pickling liquid. Add
enough water to just cover onion. Set aside.
• Halve snacking tomatoes. Roughly chop cucumber.
• In a medium bowl, combine beef rump, garlic & herb seasoning and a
drizzle of olive oil. Season with salt and pepper.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
When oil is hot, cook beef rump for 3-4 minutes each side for medium-rare,
or until cooked to your liking. Transfer to a plate to rest.
• In a second medium bowl, combine tomato, cucumber, baby spinach
leaves, a drizzle of olive oil and a splash of pickling liquid. Season to taste.
• Drain pickled onion.
• Slice beef rump.
• Divide oregano potatoes, Greek-style beef rump and supergreen salad
between plates. Top with pickled onion and garlic sauce. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The oregano potatoes and pickled onion were widely enjoyed, and the garlic and herb seasoning on the beef was well received. Some found the salad a little plain, and a few felt the garlic sauce was too strong or not to their taste.
- Ease of prep: Most found this a quick and straightforward meal to pull together on a weeknight. A few noted that thicker cuts of beef needed longer than the suggested 3–4 minutes per side to cook through evenly.
- Suggestions: Many reviewers swapped kale for baby spinach or rocket, which they preferred in texture and flavour. Some added feta, olives, or avocado to the salad, and one reviewer suggested wilting the kale briefly on the cooktop to soften it. A few also recommended going easy on the oregano for the potatoes, and adding the seasoning to the steak after cooking to prevent it burning in the pan.
- Portions: Several reviewers felt the meat portion was too small for two people and suggested ordering extra beef rump. A few also noted they would have liked more potatoes.
- Leftovers: At least one reviewer enjoyed the steak and potatoes the next day as a wrap, and another split the meal across two separate lunches and dinners with great results.
