Recipe for Rump steak with a grilled veggie-filled Greek Salad
4 courgettes – cut in half lengthways
2 aubergines – cut into wedges (1½ cm)
4 rump steaks
2 tsp dried oregano
4 tomatoes – cut into wedges (1½ cm)
100g Fairview feta – cut into cubes (2cm)
1 red onion – peel & slice thinly
10g fresh basil – remove leaves, discard stalks
60g black olives
1 lemon – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Courgettes and aubergines: Place the courgettes and aubergines separately (not mixing them together) on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and mix separately to coat. Arrange in a single layer (do not let them overlap) and roast for 25 minutes until golden and cooked through.
Rump steaks: Place a dry pan on high heat. Rub both sides of each steak with olive oil and season with salt and pepper. When the pan is hot, add the steaks and sear for 1½ minutes a side only turning them once for a medium-rare steak (you can adjust the time to suit your preference). When done, remove from the pan, cover with tin foil and rest on a plate for 5-10 minutes.
Tomato and feta: Sprinkle HALF the oregano over the tomato wedges, season with salt and pepper and sprinkle the REST of the oregano over the feta cubes.
Serve the steak with the courgettes and aubergines. Add red onion, feta, tomatoes, basil and olives on the side with a drizzle of olive oil. Serve with lemon wedges.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.