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Seared steak with crispy kale and pumpkin salad
Seared steak with crispy kale and pumpkin salad
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Crispy, flavorful kale chips achieved through roasting.
Ingredients:
  • 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
  • 30.00 ml red wine vinegar
  • 2.95 gm Dijon mustard
  • 1/2 small garlic clove, crushed
  • 6 flat mushrooms, thickly sliced
  • 2 (about 500g) beef porterhouse steaks, fat trimmed
Instructions:
  • 1. Preheat your oven to 200C/180C fan forced and line 2 baking trays with baking paper. 2. Place pumpkin and onion on one tray and kale on the other. Drizzle each tray with 1 tablespoon of oil and season to taste. 3. Roast the pumpkin, turning occasionally, for 30 minutes or until golden and tender. 4. About 15-20 minutes before the pumpkin is done, add the kale to the oven and roast until crisp.
  • Whisk together the remaining oil, vinegar, mustard, and garlic in a bowl, then season to taste. Place the mushrooms in a bowl and drizzle with 1 tablespoon of the dressing, then season to taste.
  • Preheat the barbecue or chargrill to medium-high heat. Grill the mushrooms for 5 minutes, turning occasionally, until charred and tender. Remove from heat and set aside. Spray the steaks with oil and season them. Grill the steaks for 3-4 minutes per side for medium doneness. Allow the steaks to rest for 3 minutes before serving.
  • Slice the steak thinly. Arrange the roast pumpkin, onion, mushroom, sliced steak, and crispy kale on plates. Drizzle with the remaining dressing and serve promptly.

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