Greek Seared Steak Bowl
with Oregano Potatoes, Garlic Sauce & Pickled Onion
A warm bed of golden potatoes lays 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
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.
Ingredients
2
potato
1 sachet
dried oregano
1
tomato
1
cucumber
½
red onion
1 packet
beef rump
1 sachet
garlic & herb seasoning
1 sachet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray with the dried oregano and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the potato is roasting, roughly chop the tomato and cucumber. Thinly slice the red onion (see ingredients).
In a small bowl, combine the red onion, white wine vinegar and a good pinch of salt and sugar. Add just enough water to cover the onion and stir to dissolve. Set aside.
In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season and set aside.
In a medium bowl, combine the beefrump, garlic & herb seasoning and a drizzle of olive oil. Season. Heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Remove from the heat. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.
Drain the pickled onion. Slice the beef rump. Divide the oregano potatoes, beef and salsa between bowls. Top with the pickled red onion. Serve with the garlic sauce.
