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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
Allergens:EggMilkSesame

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

While the potato is roasting, roughly chop the tomato and cucumber. Thinly slice the red onion (see ingredients).

3

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.

4

In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season and set aside.

5

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.

6

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.