Greek-Style Beef Rump & Oregano Potatoes
with Cherry Tomato Salad & Garlic Sauce
- Sesame
- Eggs
- Milk
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.
Ingredients
1 packet
Baby Spinach Leaves
1
Cucumber
1 sachet
Dried Oregano
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
2
Potato
1
Red Onion
300 g
Beef Rump
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
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 potato over a large microwave-safe plate. Cover with a damp paper towel.
Microwave potato on high for 3 minutes.
• Drain any excess liquid, then place potato 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.
• Cut snacking tomatoes into quarters.
• Roughly chop cucumber and baby spinach leaves.
• 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 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 tomatoes, cucumber, spinach, a drizzle of
olive oil and a splash of pickling liquid. Season to taste.
• Drain pickled onion. Slice beef.
• Divide Greek-style beef rump, oregano potatoes and cherry tomato salad
between plates.
• Top with pickled onion and a dollop of garlic sauce to serve. Enjoy!
