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.
