Community cookbook

IN ASSOCIATION WITH MY FOOD BAG

BARBECUE SEARED BEEF RUMP STEAKS WITH GREEK SALAD AND OREGANO POTATOES

Each week

Serves 4

Ready in 35 minutes

Potatoes

■ 400g baby potatoes, halved ■ 1 garlic clove, thinly sliced ■ 5g oregano, leaves picked

■ 1 drizzle of oil

Beef

■ 300g beef rump steaks ■ 1 tsp olive oil

Greek Salad

■ 1 Lebanese cucumber, diced 2cm ■ 125g cherry tomatoes, halved ■ 50g feta cheese, diced 1cm

■ 50g baby spinach

■ ½ tbsp olive oil

■ 1 tsp red wine vinegar

Before you start: Preheat barbecue grill to medium-high (if using).

Cook potatoes: Halve potatoes. Place in a pot, cover with hot tap water and a lid and bring to the boil. Once boiling, reduce heat to medium and cook for 20 minutes, until potatoes are tender. Thinly slice garlic. When potatoes are cooked, drain well and reserve pot.

Finish potatoes: While potatoes drain, add oil to reserved pot and return to medium heat with garlic and oregano

Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. leaves. Fry for about 1 minute, until fragrant and then return cooked potatoes to pot. Season to taste and toss to coat. Keep warm.

Meanwhile, cook steak: Pat beef dry, remove fat, season with salt and pepper and toss with oil. Cook on the barbecue grill for 3-4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest, covered, and thinly slice just before serving. Alternatively, use the same method to cook beef in a frypan on medium-high heat.

Prep salad: While beef cooks, dice cucumber 2cm, halve tomatoes and dice feta 1cm. Toss all salad ingredients together in a bowl.

Serve: Plate potatoes with salad and top with beef.