Greek-Style Steak & Semi-Dried Tomato Salad

Name: Greek-Style Steak & Semi-Dried Tomato Salad with Garlic Sauce & Fetta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 cucumber; 1 packet semi-dried tomatoes; 1 packet Garlic Sauce; 1 packet beef rump; 1 sachet garlic & herb seasoning; 1 tsp honey; 1 packet roasted almonds; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 packet Fetta Cubes; 1 potato; 1 tomato

with Garlic Sauce & Fetta

Up to 180$ + Free Treats / Extras for Life

We love a salad studded with juicy cherry tomatoes, fresh cucumber and crisp potato. There's nothing quite like it. Garlicky Greek beef is topped off with creamy fetta and an incredible mint garlic sauce - you won't know which bit to eat first!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Dietitian approved

Allergens:

Sulphites

•Eggs

•Milk

•Sesame

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

1 packet

semi-dried tomatoes

(Contains: Sulphites;)

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 packet

beef rump

1 sachet

garlic & herb seasoning

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 bag

salad leaves

1 packet

Fetta Cubes

(Contains: Milk;)

potato

tomato

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2142 kJ

Fat27.2 g

of which saturates4.8 g

Carbohydrate25.1 g

of which sugars10.4 g

Dietary Fibre10.7 g

Protein41.1 g

Sodium871 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato, cucumber and semi-dried tomatoes.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked). • In a medium bowl, combine beef rump, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove the pan from heat and add the honey, tossing to coat. Transfer to a plate to rest.

• Meanwhile, roughly chop roasted almonds. • In a large bowl, combine salad leaves, tomato, cucumber, semi-dried tomatoes and roasted potato. Add a drizzle of olive oil and white wine vinegar. Season to taste.

• Slice steak to serve. • Divide semi-dried tomato salad between plates. Top with Greek-style steak and crumble over fetta cubes. • Drizzle over garlic sauce. Sprinkle with roasted almonds to serve. Enjoy!