HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHearty Steak With Pumpkin & Spinach Salad
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Hearty Steak with Pumpkin & Spinach Salad

Hearty Steak with Pumpkin & Spinach Salad

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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?

Tags:Naturally Gluten-FreeLactose free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1290 kJ
Fat12.2 g
of which saturates3 g
Carbohydrate2.2 g
of which sugars1 g
Dietary Fibre0 g
Protein45.7 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grill Pan
Cling Wrap
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced.

2

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.

3

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.

4

Toss the pumpkin with the baby spinach and drizzle with balsamic vinegar.

5

Slice the steak into strips and serve on top of the pumpkin salad - bon appetite!