Greek Seared Steak Bowl

Greek Seared Steak Bowl

with Oregano Potatoes, Garlic Sauce & Pickled Onion

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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

Tags:Under 650kcalNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

dried oregano






red onion

1 packet

beef rump

1 sachet

garlic & herb seasoning

1 sachet

garlic sauce

(ContainsEgg, Milk, Sesame)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1802 kJ
Fat11.4 g
of which saturates2.1 g
Carbohydrate38.9 g
of which sugars11.3 g
Protein11.4 g
Sodium618 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.