Winter Roast Vege Steak Salad
Pepper & Me
Tender steak served over roasted winter vegetables with fresh greens and a punchy dressing. A hearty salad that's packed with flavour.
Ingredients
500g pumpkin, cut into chunks
500g kūmara, cut into chunks
1 red onion, cut into wedges
1 x 400g can butter beans, drained and patted dry
3 tablespoons olive oil
2 teaspoons Man Grind Flakes
500–600g rump, flank or scotch steak
1 tablespoon olive oil
1 teaspoon Man Grind Flakes
4 cups baby spinach, rocket or kale
½ cup Major Tom
100g feta, crumbled
¼ cup toasted pumpkin seeds or almonds
1–2 tablespoons Steak Butter
Fresh parsley or basil, to serve
Directions
Preheat the oven to 200°C fan bake.
Add the pumpkin, kūmara, red onion and butter beans to a large roasting tray. Drizzle with the olive oil, season with the Man Grind Flakes and toss well.
Roast for 25–30 minutes, until the pumpkin and kūmara are golden and tender, and the butter beans are lightly golden around the edges.
Rub the steak with olive oil and season with Man Grind Flakes.
Heat a frying pan or barbecue over high heat. Sear the steak for 3–4 minutes on each side for medium-rare, depending on thickness, or cook to your liking.
Rest for 5–10 minutes, then slice against the grain.
Add the spinach, rocket or kale to a large serving platter. Top with the roasted vegetables and butter beans.
Add the Major Tom and gently toss until everything is lightly coated. Scatter over the feta, toasted pumpkin seeds or almonds, and the fresh herbs.
Lay the sliced steak over the salad and finish with a spoonful of Steak Butter, allowing it to melt over the warm steak.
Serve warm or at room temperature.
