Peppered Double Beef Rump & Oregano Wedges

Name: Peppered Double Beef Rump & Oregano Wedges with Citrus-Brussels Sprout Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 600 g Beef Rump; 1 packet Mint; 1 Natural Yoghurt; 1 sachet Dried oregano; 1 Orange; 3 Potato; 2 Garlic; 1 packet Brussels Sprouts; 1 packet Mixed Salad Leaves; 1 packet Balsamic & Olive Oil Dressing; 1 drizzle olive oil; ¼ tsp pepper

with Citrus-Brussels Sprout Salad & Garlic Yoghurt

Recipe Development TeamUpdated on June 12, 2026

Get tasty recipes from just $6 per serving

Calories

875 kcal

Protein

79.6g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Sulphites
Fish
Soy
Cashew
Sesame
Wheat
Gluten
Almond
Milk
Eggs
May contain traces of allergens

Give your dinner a delicious lift with succulent beef rump, served alongside potato wedges seasoned with oregano. This hearty meal is paired with a roasted Brussels sprout and orange salad for a fresh, citrusy pop, finished with a dollop of garlic yoghurt.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

600 g

Beef Rump

1 packet

Mint

Natural Yoghurt

(Contains: Milk)

1 sachet

Dried oregano

Orange

Potato

Garlic

1 packet

Brussels Sprouts

1 packet

Mixed Salad Leaves

1 packet

Balsamic & Olive Oil Dressing

(Contains: Sulphites May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)

Not included in your delivery

1 drizzle

olive oil

¼ tsp

pepper

Nutrition

Energy (kJ)3660 kJ

Calories875 kcal

Fat27.6 g

of which saturates10.3 g

Carbohydrate59.7 g

of which sugars17.9 g

Dietary Fibre17 g

Protein79.6 g

Cholesterol110 mg

Sodium267 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• See ‘Top Steak Tips!’ (below left). Preheat oven
to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Halve Brussels sprouts.

• Place potato wedges on a lined oven tray.
Drizzle with olive oil, sprinkle over dried
oregano, season with salt and toss to coat.
• Place Brussels sprouts on a second lined
oven tray. Drizzle with olive oil, season with
salt and pepper, then toss to coat. Arrange
cut-side down.
• Roast potato wedges and Brussels sprouts
until tender, 20-25 minutes.

• Meanwhile, pick and tear mint leaves.
• Finely chop garlic.
• Peel and thinly slice orange into wedges.
• In a large frying pan, heat a drizzle of olive
oil over medium-high heat. Cook garlic until
fragrant, 1 minute.
• Transfer garlic oil to a small heatproof bowl,
then add natural yoghurt and stir to combine.
Season to taste with salt and pepper.

• Season beef rump with salt and pepper.
• Return frying pan to medium-high heat with a
drizzle of olive oil.
• When oil is hot, cook beef for 4-5 minutes each
side for medium-rare, or until cooked to your
liking. Transfer to a plate to rest.

• While the beef is resting, in a large bowl,
combine mixed salad leaves, roasted Brussels
sprouts, orange, mint and balsamic & olive oil
dressing. Season to taste.

• Slice beef.
• Divide peppered beef rump and citrus-Brussels
sprout salad between plates.
• Dollop with garlic yoghurt.
• Serve with oregano wedges. Enjoy!