Serves: 4 - Prep& Cooking 45 minutes
1kg piece Kent pumpkin, unpeeled, cut into wedges
1 red onion, halved, cut into wedges
100g kale leaves, torn
80ml (1/3 cup) extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 small garlic clove, crushed
6 flat mushrooms, thickly sliced
2 (about 500g) beef porterhouse steaks, fat trimmed
- Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place pumpkin and onion on 1 tray, and kale on 1 tray. Drizzle each with 1 tbs oil. Season. Roast pumpkin, turning, for 30 minutes or until golden and tender. Add kale for the last 15-20 minutes or until crisp.
- Meanwhile, whisk the remaining oil, vinegar, mustard and garlic together in a bowl. Season. Place the mushrooms in a bowl, then drizzle with 1 tbs of the dressing. Season.
- Preheat a barbecue or chargrill on medium-high. Add the mushrooms and cook, turning, for 5 minutes or until charred and tender. Transfer to a plate. Spray the steaks with oil. Season. Cook steaks, turning, for 3-4 minutes for medium or until cooked to your liking. Set aside for 3 minutes to rest.
- Thinly slice the steak. Arrange the roast pumpkin, onion, mushroom, sliced steak and crispy kale on serving plates. Drizzle with the remaining dressing and serve immediately.