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
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oven to 220°C. Line an oven tray with baking paper.
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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.
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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.
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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.
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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.
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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.
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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 |