Greek-Style Beef Rump & Supergreen Salad

Name: Greek-Style Beef Rump & Supergreen Salad with Oregano Potatoes & Garlic Sauce
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; 1 sachet dried oregano; ½ red onion; ¼ cup white wine vinegar; 1 packet Snacking Tomatoes; 1 cucumber; 1 packet beef rump; 1 sachet garlic & herb seasoning; 1 packet kale & spinach; 1 packet Garlic Sauce

with Oregano Potatoes & Garlic Sauce

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A warm bed of golden potatoes lay 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 and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•Milk

•Sesame

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

dried oregano

red onion

1 packet

Snacking Tomatoes

cucumber

1 packet

beef rump

1 sachet

garlic & herb seasoning

1 packet

kale & spinach

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)1398 kJ

Fat4.5 g

of which saturates1.6 g

Carbohydrate31.8 g

of which sugars8.6 g

Dietary Fibre9.9 g

Protein38.2 g

Sodium509 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover onion. Set aside. • Halve snacking tomatoes. Roughly chop cucumber.

• See 'Top Steak Tips' (below). In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil. Season. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook beefrump, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Remove from heat.

• In a medium bowl, combine tomato, cucumber, kale & spinach, a drizzle of olive oil and a splash of pickling liquid. Season. • Drain pickled onion.• Slice beef rump. • Divide oregano potatoes, Greek-style beef and supergreen salad between plates. Top with pickled onion and garlic sauce to serve. Enjoy!