Greek-Style Fetta & Oregano Steak
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Greek-Style Fetta & Oregano Steak

Greek-Style Fetta & Oregano Steak

with Roasted Potatoes

A warm bed of golden potatoes lays the base for a steak of joyous proportions. Tender strips of steak are covered in balsamic onions, fresh oregano and snowflakes of crumbled fetta. Now, if that doesn't sound like heaven on earth, we don't know what does

Tags:
Low Calorie
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 bag

green beans

1 block

fetta cheese

(Contains Milk;)

1 bunch

oregano

1 packet

beef rump

1 unit

red onion

1 clove

garlic

Not included in your delivery

20 g

butter

olive oil

1 tbs

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2140 kcal
Fat18.7 g
of which saturates10.4 g
Carbohydrate37.5 g
of which sugars7.8 g
Dietary Fibre0 g
Protein43.6 g
Cholesterol0 mg
Sodium262 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Small Bowl
Medium Non-Stick Pan
Plate

Instructions

Roast the potatoes
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes or until tender.

Get prepped
2

While the potatoes are roasting, trim the green beans. Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Pick and finely chop the oregano leaves. In a small bowl, combine the fetta and oregano and set aside.

Cook the green beans
3

In a medium frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. TIP: The oil stops the butter from burning. Add the green beans and cook for 3-4 minutes, or until tender. Add the garlic and cook for 1 minute, or until fragrant. Transfer to a plate and cover with foil to keep warm.

Cook the steak
4

Return the pan to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person. Season the beef rump steak with a pinch of salt and pepper on both sides. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done. Transfer the steak to a plate, and set aside to rest. TIP: Resting time is crucial for a juicy steak!

MAKE THE BALSAMIC ONIONS
5

While the steak is resting, return the pan to a medium-high heat and melt the remaining butter with a drizzle of olive oil. Add the red onion and cook, stirring, for 3-4 minutes, or until softened. Add the balsamic vinegar and cook for a further 3 minutes, or until sticky. TIP: Stand back! Vinegar releases a strong vapour when heated.

SERVE UP
6

Thinly slice the steak. Divide the potatoes, the green beans and the steak between plates. Top with the balsamic onions and the fetta and oregano topping.