Hearty Steak with Pumpkin & Spinach Salad
There are certain foods that not only taste great but pull their weight in the nutritional stakes too. The seared steak pulls on your heart strings and gives you that protein hit you need to stay fuller for longer, whilst the roasted pumpkin gives you the sweet taste you are probably craving at the end of the week. Full of all things good and sweet – could you ask for more?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
200 g
pumpkin
½ tsp
cumin
1 clove
garlic
440 g
Porterhouse Steak
100 g
baby spinach leaves
Not included in your delivery
4 tbs
olive oil
2 tbs
honey
2 tbs
balsamic vinegar
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
Dice the pumpkin into 2cm cubes. Peel and crush the garlic. Wash the baby spinach. Place the pumpkin in a roasting pan and toss with half of the oil, the honey, cumin, salt, and pepper. Roast for about 20 minutes or until cooked. Remove from oven to cool slightly.
Mix the remaining oil and the crushed garlic together. Preheat a pan or chargrill to a high heat. Brush the steaks with the garlic oil and season well with salt and pepper; then cook for 3-4 minutes each side for medium rare or until cooked to your liking. Set aside to rest, loosely covered in foil, for 5 minutes.
Toss the pumpkin with the baby spinach and drizzle with balsamic vinegar.
Slice the steak into strips and serve on top of the pumpkin salad - bon appetite!
