Smoky Beef with Winter Pumpkin and Tomato Salad

Smoky Beef with Winter Pumpkin and Tomato Salad

Ready in 35 minutes Serves 4-5

Tasty beef with a colourful winter salad.


Ingredients

WINTER PUMPKIN AND TOMATO SALAD

  • 1 butternut pumpkin, diced 2cm
  • 2 teaspoons smoky spices
  • 250g frozen corn
  • ½ red onion
  • 2 tomatoes
  • ½ bag baby spinach leaves

SMOKY BEEF

  • 600g beef rump steaks (at room temperature)
  • 1 tablespoon smoky spices (optional, adults)
  • ½ teaspoon salt

TO SERVE

  • 100g salsa verde

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss pumpkin on prepared tray with first measure smoky spices and a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until tender. Turn once during cooking.
  3. While pumpkin cooks, pat beef dry with paper towels. Place in a bowl along with second measure of smoky spices and salt and toss to coat. Season with pepper and set aside to marinate.
  4. Finely dice red onion and dice tomatoes 2cm. Set both aside. When pumpkin has 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat.
  5. Cook beef for 2-3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly against the grain.
  6. When pumpkin has 8 minutes cook time remaining, add corn and onion to tray and return to oven to finish cooking. When pumpkin, corn and tomatoes have finished cooking, place in a large bowl along with baby spinach. Toss to combine and season to taste with salt and pepper.
  7. pile winter pumpkin and tomato salad onto plates, top with smoky beef and drizzle with salsa verde.

Nutritional Information

Energy 2360 kj
564 kcal
Protein 33.6g
Carbohydrate 31.9g
Fat 32.3g