Greek-Style Beef Rump & Supergreen Salad

Name: Greek-Style Beef Rump & Supergreen Salad with Bacon Oregano Potatoes & Garlic Sauce
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 g Beef Rump; 1 packet Snacking Tomatoes; 1 sachet Dried Oregano; 1 packet Garlic Sauce; 1 Red Onion; 2 Potato; 1 sachet Garlic & Herb Seasoning; 1 packet Baby Spinach Leaves; 1 Cucumber; 100 g Bacon; 1 drizzle olive oil; ¼ cup white wine vinegar

with Bacon 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, bacon 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:

Mediterranean

•Calorie Smart

•Under 40g carbs

Allergens:

Sesame

•Eggs

•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

300 g

Beef Rump

1 packet

Snacking Tomatoes

1 sachet

Dried Oregano

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk;)

Red Onion

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Spinach Leaves

Cucumber

100 g

Bacon

Not included in your delivery

1 drizzle

olive oil

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)2220 kJ

Calories530 kcal

Fat20.5 g

of which saturates4.7 g

Carbohydrate36 g

of which sugars11.7 g

Dietary Fibre9 g

Protein47.7 g

Sodium1280 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•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. Roughly chop bacon.
• 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.
• In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with diced bacon and bake until golden and crispy.

• 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.
• Halve snacking tomatoes. Roughly chop cucumber.

• In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper.
• 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. Season.
• Drain pickled onion.
• Slice beef rump.
• Divide bacon oregano potatoes, Greek-style beef and salad between plates. Top with pickled onion and garlic sauce to serve. Enjoy!