Seared Steak with crispy Kale & Pumpkin Salad

Source: Taste Magazine - October 2014
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Vic Lic

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