Ingredients Jump to Instructions ↓

  1. 600g butternut pumpkin, deseeded, peeled, cut into thin wedges

  2. 2 tablespoons olive oil

  3. 2 tablespoons black peppercorns

  4. 600g beef, striploin

  5. 120g baby spinach leaves

  6. 200g green beans, trimmed

  7. cup (75g) pine nuts, toasted

  8. Dressing

  9. 1 tablespoon balsamic vinegar

  10. 1 tablespoon mild mustard

  11. 1 tablespoon extra virgin olive oil

  12. 1 teaspoon brown sugar

Instructions Jump to Ingredients ↑

  1. Heat a char-grill pan over medium high heat. Brush pumpkin with oil and cook 1-2 minutes each side or until cooked. Remove and repeat with remaining pumpkin.

  2. Pound peppercorns in a pestle and mortar. Drizzle remaining oil over steaks and sprinkle cracked pepper over both sides. Cook on a preheated char grill pan for 2-3 minutes on each side or until cooked to your liking. Remove from heat and rest loosely covered.

  3. Place beans into a pan of salted boiling water and cook for 2 minutes or until just tender.

  4. Combine all dressing ingredients in a medium bowl and whisk well to combine.

  5. Place spinach, pumpkin, green beans, pine nuts and dressing in large bowl, toss to combine. Serve salad topped with sliced pepper steak.


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