What are the main ingredients in Italian-style Beef Steak & Gremolata?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Italian-style Beef Steak & Gremolata?

Calories: 741, Carbs: 55 grams, Fat: grams, Protein: 48.9 grams, Sugar: 18.4 grams, Salt: 602 grams

How do I prepare Italian-style Beef Steak & Gremolata?

CLASSIC COMBO: In a small bowl, combine ½ the chopped oregano, the juice of 2 lemon wedges, a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside. In a salad bowl, combine the tomato chunks, the halved olives, the sliced onion (to taste), and the feta. Just before serving, toss the lemon vinaigrette through the salad. PREP STEP: Rinse and pick the parsley and the oregano. Finely chop the parsley and roughly chop the oregano. Peel and grate the garlic cloves. Zest the lemon and cut into wedges. Cut the drained olives in half and the rinsed tomatoes into bite-sized pieces. BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). HELLO STEAK!: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned but not cooked through, 1-2 minutes per side. Remove from the pan and set aside. SIMMERING SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, add the remaining garlic, the remaining oregano, and the wine. Cook until the wine has almost evaporated, 30-90 seconds (shifting frequently). Add the tomato passata, 80ml of water, a sweetener (to taste), and seasoning. Simmer until slightly thickened, 2-3 minutes (stirring occasionally). Add the seared steak to the pan and baste with the sauce, 1-2 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning. BUON APPETITO: Plate up the steak slices and drizzle with the tomato sauce. Scatter over the gremolata (to taste) and drizzle over a little olive oil. Side with the roasted butternut & onion and the salad. Serve with any remaining lemon wedges. LA LA GREMOLATA: In a small bowl, combine the chopped parsley, ½ the grated garlic (to taste), and the lemon zest. Set aside.

What should be prepared from my kitchen to make Italian-style Beef Steak & Gremolata?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Italian-style Beef Steak & Gremolata

Name: Italian-style Beef Steak & Gremolata
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Beef rump steak is seared to perfection and given a classic Italian makeover. The beef is basted in a delicious wine & tomato passata sauce and garnished with a gremolata made from fresh parsley, lemon zest & garlic. Served with roasted butternut and a salad of tomatoes, olives, and feta tossed in a lemon vinaigrette.

Italian-style Beef Steak & Gremolata

with roasted butternut & a tomato salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Butternut
Danish-style Feta
Free-range Beef Rump Steak
Fresh Oregano
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
Onion
Onions
Pitted Black Olives
Tomato
Tomato Passata
Tomatoes
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Italian-style Beef Steak & Gremolata

Serves 1

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Rinse and pick the parsley and the oregano. Finely chop the parsley and roughly chop the oregano. Peel and grate the garlic clove. Zest the lemon and cut into wedges. Cut the drained olives in half and the rinsed tomatoes into bite-sized pieces.
LA LA GREMOLATA
In a small bowl, combine the chopped parsley, ½ the grated garlic (to taste), and the lemon zest. Set aside.
CLASSIC COMBO
In a small bowl, combine ½ the chopped oregano, the juice of 1 lemon wedge, a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside. In a salad bowl, combine the tomato chunks, the halved olives, the sliced onion (to taste), and the feta. Just before serving, toss the lemon vinaigrette through the salad.
HELLO STEAK!
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned but not cooked through, 1-2 minutes per side. Remove from the pan and set aside.
SIMMERING SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining garlic, the remaining oregano, and the wine. Cook until the wine has almost evaporated, 30-60 seconds (shifting frequently). Add the tomato passata, 40ml of water, a sweetener (to taste), and seasoning. Simmer until slightly thickened, 2-3 minutes (stirring occasionally). Add the seared steak to the pan and baste with the sauce, 1-2 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BUON APPETITO
Plate up the steak slices and drizzle with the tomato sauce. Scatter over the gremolata (to taste) and drizzle over a little olive oil. Side with the roasted butternut & onion and the salad. Serve with any remaining lemon wedges.

Butternut - 250g
Onion - 1
Fresh Parsley - 3g
Fresh Oregano - 3g
Garlic Clove - 1
Lemon - 1
Pitted Black Olives - 20g
Tomato - 1
Danish-style Feta - 30g
Free-range Beef Rump Steak - 160g
White Wine - 30ml
Tomato Passata - 100ml

Download the Recipe

Serves 2

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Rinse and pick the parsley and the oregano. Finely chop the parsley and roughly chop the oregano. Peel and grate the garlic cloves. Zest the lemon and cut into wedges. Cut the drained olives in half and the rinsed tomatoes into bite-sized pieces.
LA LA GREMOLATA
In a small bowl, combine the chopped parsley, ½ the grated garlic (to taste), and the lemon zest. Set aside.
CLASSIC COMBO
In a small bowl, combine ½ the chopped oregano, the juice of 2 lemon wedges, a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside. In a salad bowl, combine the tomato chunks, the halved olives, the sliced onion (to taste), and the feta. Just before serving, toss the lemon vinaigrette through the salad.
HELLO STEAK!
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned but not cooked through, 1-2 minutes per side. Remove from the pan and set aside.
SIMMERING SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining garlic, the remaining oregano, and the wine. Cook until the wine has almost evaporated, 30-90 seconds (shifting frequently). Add the tomato passata, 80ml of water, a sweetener (to taste), and seasoning. Simmer until slightly thickened, 2-3 minutes (stirring occasionally). Add the seared steak to the pan and baste with the sauce, 1-2 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BUON APPETITO
Plate up the steak slices and drizzle with the tomato sauce. Scatter over the gremolata (to taste) and drizzle over a little olive oil. Side with the roasted butternut & onion and the salad. Serve with any remaining lemon wedges.

Butternut - 500g
Onion - 1
Fresh Parsley - 5g
Fresh Oregano - 5g
Garlic Cloves - 2
Lemon - 1
Pitted Black Olives - 40g
Tomato - 1
Danish-style Feta - 60g
Free-range Beef Rump Steak - 320g
White Wine - 60ml
Tomato Passata - 200ml

Download the Recipe

Serves 3

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PREP STEP
Rinse and pick the parsley and the oregano. Finely chop the parsley and roughly chop the oregano. Peel and grate the garlic cloves. Zest the lemons and cut into wedges. Cut the drained olives in half and the rinsed tomatoes into bite-sized pieces.
LA LA GREMOLATA
In a small bowl, combine the chopped parsley, ½ the grated garlic (to taste), and the lemon zest. Set aside.
CLASSIC COMBO
In a small bowl, combine ½ the chopped oregano, the juice of 3 lemon wedges, a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside. In a salad bowl, combine the tomato chunks, the halved olives, the sliced onion (to taste), and the feta. Just before serving, toss the lemon vinaigrette through the salad.
HELLO STEAK!
Place a large pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned but not cooked through, 1-2 minutes per side. Remove from the pan and set aside.
SIMMERING SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining garlic, the remaining oregano, and the wine. Cook until the wine has almost evaporated, 1-2 minutes (shifting frequently). Add the tomato passata, 120ml of water, a sweetener (to taste), and seasoning. Simmer until slightly thickened, 3-4 minutes (stirring occasionally). Add the seared steak to the pan and baste with the sauce, 1-2 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BUON APPETITO
Plate up the steak slices and drizzle with the tomato sauce. Scatter over the gremolata (to taste) and drizzle over a little olive oil. Side with the roasted butternut & onion and the salad. Serve with any remaining lemon wedges.

Butternut - 750g
Onions - 2
Fresh Parsley - 8g
Fresh Oregano - 8g
Garlic Cloves - 3
Lemons - 2
Pitted Black Olives - 60g
Tomatoes - 2
Danish-style Feta - 90g
Free-range Beef Rump Steak - 480g
White Wine - 90ml
Tomato Passata - 300ml

Download the Recipe

Serves 4

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PREP STEP
Rinse and pick the parsley and the oregano. Finely chop the parsley and roughly chop the oregano. Peel and grate the garlic cloves. Zest the lemons and cut into wedges. Cut the drained olives in half and the rinsed tomatoes into bite-sized pieces.
LA LA GREMOLATA
In a small bowl, combine the chopped parsley, ½ the grated garlic (to taste), and the lemon zest. Set aside.
CLASSIC COMBO
In a small bowl, combine ½ the chopped oregano, the juice of 4 lemon wedges, a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside. In a salad bowl, combine the tomato chunks, the halved olives, the sliced onion (to taste), and the feta. Just before serving, toss the lemon vinaigrette through the salad.
HELLO STEAK!
Place a large pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned but not cooked through, 1-2 minutes per side. Remove from the pan and set aside.
SIMMERING SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining garlic, the remaining oregano, and the wine. Cook until the wine has almost evaporated, 1-2 minutes (shifting frequently). Add the tomato passata, 160ml of water, a sweetener (to taste), and seasoning. Simmer until slightly thickened, 3-5 minutes (stirring occasionally). Add the seared steak to the pan and baste with the sauce, 1-2 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BUON APPETITO
Plate up the steak slices and drizzle with the tomato sauce. Scatter over the gremolata (to taste) and drizzle over a little olive oil. Side with the roasted butternut & onion and the salad. Serve with any remaining lemon wedges.