Oregano Beef Rump & Grilled Courgette Salad
with Pear & Lemon
Tonight’s juicy beef steak is oh-so-flavourful, glazed in an oregano-honey sauce that’s the perfect mix of sweet, sour and herbaceous. Paired with a fresh salad with smokey grilled courgette tossed through, this meal is fresh and effortlessly delicious! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 sachet
Chilli Flakes
1 sachet
Dried oregano
2
Garlic
300 g
Beef Rump
2
Courgette
1
Lime
1
Pear
1 packet
baby spinach & rocket mix
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Thinly slice courgette into strips lengthways. Finely chop garlic. Slice lemon and pear (see ingredients) into wedges. In a small bowl, combine dried oregano, garlic, the honey and a
squeeze of lemon juice.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook courgette in batches, turning until tender, 2-4 minutes each side. Season to taste with salt and pepper, then transfer to a bowl.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add oregano-honey mixture, turning beef to coat. • Transfer to a plate and rest for 5 minutes.
• To the bowl with courgette, add spinach & rocket mix, pear, a pinch of chilli flakes (if using), squeeze of lemon juice and a drizzle of olive oil.
Season to taste.
• Slice beef.
• Divide oregano beef and grilled courgette salad between plates.
• Spoon any remaining pan sauce over the beef to serve. Enjoy!
