2. Trim and separate lettuce leaves, quarter radishes and wedge tomatoes. Arrange in a serving bowl and dress with olive oil and vinegar.
3. Using a stick mixer, blend crumbled feta with 1 tsp oregano, 2 tbsp olive oil, 2 tbsp water. Season to taste with pepper, set aside (see notes).
4. Heat a large frypan over medium-high heat. Rub steaks with oil, salt and pepper. Add to pan and cook for 3-4 minutes on each side or until cooked to your liking.
5. Serve steaks with sweet potato discs, salad and whipped feta.
Don’t wait for the oven to preheat fully, we are using high heat and count on the oven not reaching the set temperature until halfway through the cook. If you have a slow oven, simply extend the cook time with 5 minutes or so.
Crumble the feta over the beef steaks and sweet potatoes if preferred. Add 1 tsp oregano to steaks instead!
No beef option - beef rump steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Gem lettuce, 3-pack
Radishes, 1/2 bunch *
Feta cheese, 1 block
Beef rump steaks, 600g
FROM YOUR PANTRY
Olive + oil (for cooking), salt, pepper, dried oregano, white wine vinegar