Greek Inspired 21 Day Aged Steak Salad
with Sweet Potato Fries and Greek Style Cheese
All the luxury you love, just a bit lighter. Enjoy this Greek Inspired 21 Day Aged Steak Salad for a fine dining experience that also suits a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
2 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
1 sachet(s)
Dried Oregano
½ unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
125 grams
Premium Tomato Mix
30 grams
Honey
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Cucumber
(May contain Celery)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, add the steaks, dried oregano, garlic and a drizzle of oil. Season salt and pepper. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.
Halve, peel and thinly slice the red onion (see ingredients for amount).
In a medium bowl, combine half the red wine vinegar with a pinch of sugar and salt.
Add the sliced onion, toss to coat, then set aside to pickle.
Halve the tomatoes.
In a large bowl, combine the olive oil for the dressing (see pantry for amount) with half the honey and the remaining red wine vinegar. Season with salt and pepper. Add the tomatoes, toss to coat, then set aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Heat a drizzle of oil in a large frying pan on high heat. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.
When everything's ready, add the baby gem, cucumber and pickled onion to the bowl of tomatoes. Crumble in the Greek style salad cheese. Toss to combine.
Slice the steaks widthways into 1cm slices.
Share the salad between your serving bowls and top with the steak. Drizzle over the remaining honey.
Serve with the sweet potato fries alongside.
Enjoy!
