Lemon-Oregano Beef Rump & Charred Veggie Salad
with Fetta Crumble
Calories
:
294 kcalProtein
:
35.8g proteinPreparation Time
:
25 minutesDifficulty
:
EasyUnder 30g carbs
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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!
