Greek-Style Beef Rump & Supergreen Salad
with Oregano Potatoes & Garlic Sauce
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.
We’ve replaced the snacking tomatoes in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Red Onion
1 packet
Snacking Tomatoes
300 g
Beef Rump
1 sachet
Dried Oregano
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
2
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Spinach Leaves
1
Cucumber
Utensils
Cooking Steps
• See ‘Top Steak Tips’ (below left). 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 to the pickling liquid. Add enough water to just cover onion. Set aside. • Roughly chop tomato. Roughly chop cucumber. Thinly slice kale, discarding any larger pieces of stalk.
• In a medium bowl, combine beefrump, garlic & herb seasoning and a drizzle of olive oil. Season to taste. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• In a second medium bowl, combine tomato, cucumber, kale, a drizzle of olive oil and a splash of pickling liquid. Season. • Drain pickled onion. • Slice beef rump. • Divide oregano potatoes, Greek-style beef rump and supergreen salad between plates. • Top with pickled onion and garlic sauce to serve. Enjoy!
