Lemon-Oregano Beef Rump & Charred Veggie Salad

Name: Lemon-Oregano Beef Rump & Charred Veggie Salad with Fetta Crumble
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 g Beef Rump; 1 sachet Dried Oregano; 1 Capsicum; 1 Zucchini; 1 Lemon; 1 packet Fetta Cubes; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 1 tsp honey

with Fetta Crumble

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Bring bold Mediterranean flavours to your plate with this fresh and vibrant dish. Juicy beef steaks are marinated in a bright blend of lemon and oregano, then pan-seared to perfection. Served alongside a colourful charred veggie salad, this light, feel-good meal is as satisfying as it is simple.

Tags:

Under 30g carbs

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

1 sachet

Dried Oregano

1

Capsicum

1

Zucchini

1

Lemon

1 packet

Fetta Cubes

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)1230 kJ

Calories294 kcal

Fat12.5 g

of which saturates4.2 g

Carbohydrate8.8 g

of which sugars8.7 g

Dietary Fibre2.8 g

Protein35.8 g

Cholesterol26.6 mg

Sodium299 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

Thinly slice zucchini into strips lengthways. Thinly slice capsicum.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
Return frying pan to high heat with a drizzle of olive oil. Cook zucchini, turning until tender, 2-4 minutes each side. Transfer to bowl with capsicum and set aside.

2

Meanwhile, zest lemon to get a pinch and slice into wedges.
In a small bowl, combine lemon zest, dried oregano (see ingredients), the honey and a generous squeeze of lemon juice. Season with salt and pepper and set aside.

3

When the veggies are cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Season beef rump with salt and pepper. When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.
Remove from heat, and add lemon oregano mixture, turning beef to coat.
Transfer to a plate to rest.

4

While the beef is resting, to the bowl with cooled veggies add spinach & rocket mix with a drizzle of olive oil and a generous squeeze of lemon juice. Toss to combine and season to taste.
Slice beef.
Divide lemon-oregano beef and charred capsicum salad between plates. Spoon any resting juices over beef. Crumble fetta cubes over the salad and serve with any remaining lemon wedges. Enjoy!