Greek-Style Beef Steak & 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.
Ingredients
1 packet
Baby Spinach Leaves
300 g
Premium Sirloin Tip
1
Cucumber
1 sachet
Dried Oregano
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
2
Potato
1
Red Onion
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 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 premium sirloin tip, garlic & herb seasoning and a drizzle of olive oil. Season to taste. • In a large frying pan, heat a drizzle of olive oil over high heat. • Sear until browned, 1 minute on all sides. Transfer beef to a lined oven tray and roast for 15-20 minutes (for a 300g piece), 17-22 minutes (for a 450g piece) or 18-23 minutes (for a 600g piece) for medium-rare or until cooked to your liking. Remove from oven and cover with foil to rest for 10 minutes.
• In a second medium bowl, combine tomato, cucumber, kale, a drizzle of olive oil and a splash of pickling liquid. Season. • Drain pickled onion. • Very thinly slice beef. • Divide oregano potatoes, Greek-style beef steak and supergreen salad between plates. • Top with pickled onion and garlic sauce to serve. Enjoy!
