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: 1 Red Onion; 1 packet Snacking Tomatoes; 300 g Beef Rump; 1 sachet Dried Oregano; 1 packet Garlic Sauce; 2 Potato; 1 sachet Garlic & Herb Seasoning; 1 packet Baby Spinach Leaves; 1 Cucumber

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.

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:

Mediterranean

•Under 30g carbs

Allergens:

Sesamzaad

•Egg

•Milk

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

Red Onion

1 packet

Snacking Tomatoes

300 g

Beef Rump

1 sachet

Dried Oregano

1 packet

Garlic Sauce

(Contains: Sesamzaad, Egg, Milk;)

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Spinach Leaves

Cucumber

Nutritional Values

Calories410 kcal

Energy (kJ)1710 kJ

Fat11.8 g

of which saturates2.4 g

Carbohydrate34.6 g

of which sugars11.2 g

Dietary Fibre9 g

Protein39.6 g

Sodium602 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

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!