Greek-Style Beef Rump & Supergreen Salad

Name: Greek-Style Beef Rump & Supergreen Salad with Oregano Potatoes, Fetta & 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 tomato; 1 cucumber; 1 packet kale; 1 packet beef rump; 1 sachet garlic & herb seasoning; 1 packet Garlic Sauce; 1 packet Fetta Cubes

with Oregano Potatoes, Fetta & 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.

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!

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Egg

•Milk

•Sesamzaad

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

dried oregano

red onion

tomato

cucumber

1 packet

kale

1 packet

beef rump

1 sachet

garlic & herb seasoning

1 packet

Garlic Sauce

1 packet

Fetta Cubes

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)2079 kJ

Calories496 kcal

Fat17 g

of which saturates5.5 g

Carbohydrate38.8 g

of which sugars9.5 g

Dietary Fibre8.6 g

Protein48.1 g

Sodium875 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 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 beef rump 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, baby spinach leaves, a drizzle of olive oil and a splash of pickling liquid. Crumble over fetta cubes. Season. • Drain pickled onion. • Slice beef rump. • Divide oregano potatoes, Greek-style beef and fetta salad between plates. Top with pickled onion and garlic sauce. Enjoy!