Greek-Style Steak & Semi-Dried Tomato Salad
with Garlic Sauce & Fetta
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.
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.
Ingredients
1
cucumber
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
beef rump
1 sachet
garlic & herb seasoning
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1
potato
1
tomato
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
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!