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
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Ingredients
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
Nutritional Values
Utensils
Instructions
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.
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.
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.
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!
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.
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.