(Serves 4)

• 1 bunch radish, cut into 1cm rounds

• ½ bunch of oregano, leaves picked & roughly sliced and stems reserved

• 4 cloves garlic, roughly sliced, plus one extra finely grated

• 1 tablespoon extra virgin olive oil, plus 4 tablespoons extra for marinade

• Pinch salt

• 2 Lebanese cucumbers, sliced on the angle

• 1 cup quick pickle mix

• 2 x 200g porterhouse steaks

• 1 lemon, juiced and zested

• 1 cup light Greek yoghurt

• 1 tablespoon tahini

• 1 cup rocket leaves

• 4 homemade / store brought flat breads

1. Roast the radishes
   Preheat oven to 200 °C and line a baking tray.
   In a medium bowl, toss sliced radishes with the roughly sliced garlic, oregano stems, olive oil and salt. Spread on tray and roast 15–20 minutes, or until tender and lightly golden.

2. Make the reverse marinade
   In the same bowl, combine half the lemon juice and zest, finely grated garlic, half the oregano leaves, and 4 tbsp olive oil. Whisk and set aside, this will become your reverse marinade for the beef.

3. Pickle the cucumber
   Place cucumber slices in a small bowl and pour over warmed quick pickle mix. Let sit while you cook, the flavour will brighten as it rests.

4. Cook the beef
   Heat a large pan over medium-high heat.
   Add the steaks, fat-side down first, to render the fat (hold them upright with tongs for 30–60 seconds so the edge crisps and releases flavourful fat into the pan).
   Lay flat and cook 2–3 minutes each side or until cooked to your liking. Remove from heat and place directly into the reserved marinade. Rest for 5–10 minutes, turning occasionally so the warm beef soaks up the lemon-garlic-oregano flavours.

5. Make the tahini yoghurt & dress the greens
   In a small bowl, mix yoghurt, tahini, and the remaining lemon zest and juice until smooth and creamy.
   In another bowl, toss rocket and remaining oregano leaves with a drizzle of olive oil and a pinch of salt.

6. Serve it up!
   Warm flatbreads if you like! Slice beef thinly and serve topped with marinade, roasted radishes, pickled cucumber, rocket salad and a generous dollop of tahini yoghurt.

Snapshot!

Each serve provides around 4263 kJ, a hearty, restaurant-style meal.
It’s rich in protein (27 g) from the beef and yoghurt, and provides a generous dose of heart-friendly monounsaturated fats (43 g) thanks to olive oil and tahini.

Carbohydrates sit at 38g, mostly from the flatbread, offering sustained energy when balanced with protein and healthy fats.
Saturated fat is on the higher side (26 g), which mainly comes from the beef. Trimming the fat after cooking is a good way to further reduce the total saturated fat in the meal.

Sodium is moderate at 503 mg, while potassium and phosphorus (823 mg and 570 mg respectively) are nicely balanced for a fresh, whole-food dish.

What it means on the plate

This dish brings together everything a balanced meal should be, protein for staying power, carbs for energy, and good fats for heart health and flavour.

The porterhouse and Greek yoghurt provide quality protein to keep you feeling satisfied. Flatbreads bring the carbs that make this a filling, feel-good main, while olive oil and tahini layer in those heart-friendly fats that help your body absorb nutrients and keep flavour levels high.

Radish, cucumber, rocket, and herbs add brightness, crunch and a rainbow of plant power, boosting fibre, antioxidants and colour on the plate.

Overall, it’s a balanced, Mediterranean-style meal that celebrates real food: a little bit rich, full of contrast, and built around fresh, nourishing ingredients.

Food group balance → A balanced plate of lean protein, carbs, good fats, and colourful veg, fresh, satisfying, and full of flavour.

• Grains1.5 serve (flatbreads)

• Fruit 0.1 serve (lemon)

• Vegetables 1 serve (radish, cucumber, rocket & garlic)

• Protein 0.2 serve (beef)

• DAIRY 0.6 serve (yoghurt)

CWJ Takeaway

A great example of how to build joy and flavour through balance, whole ingredients, bright Mediterranean flavours, and a clever reverse marinade technique that keeps beef tender and tasty.