Steak & Winter Pumpkin Panzanella
Stunning Steak and Pumpkin Dinner Recipe
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4 x 150g Quality Mark beef sirloin
750g cubed pumpkin
1 stalk of sage leaves
1 finely sliced onion
4 slices ciabatta bread
1/2 tbsp red wine vinegar
1/2 tbsp lemon juice
1/4 cup olive oil
Steamed baby spinach
To Make Panzanella
To Make Beef
Preheat the oven to 200°C.
Line a shallow roasting dish with baking paper.
Place the pumpkin and sage leaves in a bowl and toss with a dash of oil and season.
Tip out into the roasting dish in a single layer.
Place in the oven and roast for 30 minutes or until tender.
Meanwhile, add another dash of oil into a frying pan and cook the onion over a very low heat until soft.
Add the bread and cook tossing frequently, until the onion and bread are golden.
In a small bowl whisk together the vinegar and lemon juice.
Whisk in the olive oil and season.
Remove the pumpkin from the oven and place on the fried onion and bread.
Return to the oven for 5-10 minutes until bread is crisp and to keep hot.
Nutrition Information per Serving (478g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)