NZ Greek Sirloin Steak Bowl

• 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. • Halve snacking tomatoes. Roughly chop cucumber.

• In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil. Season. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook beef rump 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 tomato, cucumber, baby spinach leaves, a drizzle of olive oil and a splash of pickling liquid. Season. • Drain pickled onion. • Slice beef rump. • Divide oregano potatoes, Greek-style beef and salad between plates. Top with pickled onion and garlic sauce. Enjoy!