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Steak & Winter Pumpkin Panzanella

Stunning Steak and Pumpkin Dinner Recipe

4

Serves

20 mins

Prep Time

35 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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High Iron

Low Sodium

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Beef,

Family Favourites,

Dinner,

Ingredients

Beef

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4 x 150g Quality Mark beef sirloin

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Pumpkin panzanella

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750g cubed pumpkin

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1 stalk of sage leaves

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1 finely sliced onion

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4 slices ciabatta bread

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1/2 tbsp red wine vinegar

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1/2 tbsp lemon juice

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1/4 cup olive oil

To serve

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Steamed baby spinach

Method

To Make Panzanella

To Make Beef

To Serve

1

Preheat the oven to 200°C.

2

Line a shallow roasting dish with baking paper.

3

Place the pumpkin and sage leaves in a bowl and toss with a dash of oil and season.

4

Tip out into the roasting dish in a single layer.

5

Place in the oven and roast for 30 minutes or until tender.

6

Meanwhile, add another dash of oil into a frying pan and cook the onion over a very low heat until soft.

7

Add the bread and cook tossing frequently, until the onion and bread are golden.

8

In a small bowl whisk together the vinegar and lemon juice.

9

Whisk in the olive oil and season.

10

Remove the pumpkin from the oven and place on the fried onion and bread.

11

Return to the oven for 5-10 minutes until bread is crisp and to keep hot.

More info

Nutrition Information per Serving (478g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2240 (535)kJ

Protein

39g

Total Fat

27.5g

Saturated Fat

7g

Carbs

29.5g

Sugars

12.4g

Sodium

227mg

Iron*

6.1mg

* Percentage of recommended daily intake (Aust/NZ)

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