Steak and winter pumpkin panzanella
A winter pumpkin salad with steak
4
Serves
20 mins
Prep Time
35 mins
Cook Time
Recipe author
Kathy Paterson
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Ingredients
Beef
4 x 150g Quality Mark beef sirloin
i
Pumpkin panzanella
750g pumpkin
seeds removed, peeled and chopped into 2.5cm cubes
6 sage leaves
1 onion
finely sliced
4 slices ciabatta bread
1/2 Tbsp red wine vinegar
1/2 Tbsp lemon juice
1/4 cup olive oil
To serve
seasonal green vegetables
steamed
Method
To Make Panzanella
To Make Beef
To Serve
1
Preheat the oven to 200°C.
2
Line a shallow roasting dish with baking paper.
3
Place the pumpkin and sage leaves in a bowl and toss with a dash of oil and season.
4
Tip out into the roasting dish in a single layer.
5
Place in the oven and roast for 30 minutes or until tender.
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6
Meanwhile, add another dash of oil into a frying pan and cook the onion over a very low heat until soft.
7
Add the bread and cook tossing frequently, until the onion and bread are golden.
8
In a small bowl whisk together the vinegar and lemon juice.
9
Whisk in the olive oil and season.
10
Remove the pumpkin from the oven and place on the fried onion and bread.
11
Return to the oven for 5-10 minutes until bread is crisp and to keep hot.
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Nutrition Information per Serving (412g)
This nutrition analysis is based on 4 serves and is for the steak & panzanella only. It does not include the green vegetables to serve.
Energy
2167kJ (518 kcal)
Protein
36.9g
Total Fat
27.2g
Saturated Fat
7.0g
Carbs
28.8g
Dietary Fibre
5.6g
Sodium
210mg
Iron
4.8mg
Zinc
4.9mg
Vitamin B12
0.85µg
