HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Mediterranean Steak & Pork Chipolatas
Chargrilled Mediterranean Steak & Pork Chipolatas

Chargrilled Mediterranean Steak & Pork Chipolatas

with Oregano Potatoes & Mint Yoghurt

Grill Kit
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Nothing beats a good chargrilled steak. Paired with lip-smacking pork chipolatas and herby potatoes, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:BBQ Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ sachet

dried oregano



1 bunch


1 sachet

garlic & herb seasoning

1 packet

beef rump

1 bag

salad leaves

2 clove


1 packet

Greek-style yoghurt


1 packet

pork chipolatas

(ContainsSulphites, Gluten)

1 block

Greek salad cheese/feta cheese


Not included in your delivery

Olive Oil


balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2850 kJ
Fat27.8 g
of which saturates12.8 g
Carbohydrate46 g
of which sugars9.3 g
Protein58 g
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, dried oregano (see ingredients) and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the potato is roasting, roughly chop the tomato. Pick and thinly slice the mint leaves. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the beef rump and toss to coat. In a second medium bowl, combine a drizzle of balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside.


Finely chop the garlic. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the Greek-style yoghurt and 1/2 the mint to the garlic oil and stir to combine. Season to taste and set aside.


When the BBQ is hot, grill the pork chipolatas, turning occasionally, until slightly charred and cooked through, 10-15 minutes. Transfer to a plate. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork chipolatas, turning occasionally, until browned all over, 5-6 minutes. Transfer the chipolatas to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.


Meanwhile, grill the beef rump for 2-4 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest. No BBQ? Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2 minutes on each side for medium- rare or cooked to your liking.


Add the tomato, mint and mixed salad leaves to the bowl with the dressing, then crumble over the cheese and toss to coat. Slice the chargrilled Mediterranean steak and pour the mint yoghurt over the steak. Bring everything to the table to serve. Help yourself to the pork chipolatas, steak, oregano potatoes and salad.