Steak & Winter Pumpkin Panzanella
larger imageMove mouse over the image to magnify

Steak & Winter Pumpkin Panzanella

(4 ratings - rate this recipe)
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 35 mins Cook: 35 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
Comment print



  • 4 x 150g Quality Mark sirloin steaks (about 2.5cm thick)

Pumpkin panzanella

  • 750g crown pumpkin, peeled and cut into 2.5cm cubes
  • 1 stalk sage leaves, picked
  • 1 onion, finely sliced
  • 4 slices one-day-old ciabatta bread, cut into large cubes 
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 tablespoon lemon juice
  • 1/4 cup olive oil

To serve

  • Steamed green vegetables or baby spinach leaves


Pumpkin panzanella

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.


Wipe out the frying pan with kitchen paper, then heat over a high heat. Rub sirloin steaks with a little oil, if necessary, and grind over black pepper. Place in the hot frying pan and cook for 3 minutes on each side for medium-rare steak. Remove from the frying pan, sprinkle with salt, cover and leave to rest.

To serve

Place each steak on a warmed plate.  Spoon pumpkin panzanella alongside with steamed green vegetables and drizzle with the red wine vinaigrette. 
  • Suggested Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 478g
Energy kJ (kcal) 2240 (535)
Protein (g) 39.0
Fat (g) 27.5
Saturated (g)
Carbohydrate (g) 29.5
Sugars (g)
Sodium (mg) 227
Iron (mg) 6.1
Zinc (mg) 5.2
Vitamin B12 (ug) 1.1
Vitamin D (ug) N/A
Selenium (ug) 9.7
  • Always have your frying pan hot before cooking a steak and allow the meat to seal well before turning over to cook the other side.
  • Cook the meat fat down one side of the sirloin steak first to render down the fat and give you a gorgeous golden crust to your steak.
  • Add a pinch of sugar to the vinaigrette if too tart. Add 1 clove crushed garlic.
  • Toss the baby spinach through the pumpkin panzanella while still warm.
  • Add 1/4 cup pitted olives, 1 tablespoon drained capers and 2-3 chopped anchovy fillets to the pumpkin panzanella for extra flavour.

You may also like these recipes...

High Country Munch
Serves: 8
Prep: 10 mins
Cook: 35 mins
Suitable Cuts: Beef or Lamb Mince
Lamb Cutlets with Potato Rosti & Fresh Herb Pistou
Serves: 4
Prep: 15 mins
Cook: 35 mins
Suitable Cuts: Lamb Rack, Lamb Rump, Lamb Loin Chops
Mexican Steak Fiesta with Garlic Capsicum Sauce
Serves: 4
Prep: 15 mins
Cook: 20 mins
Suitable Cuts: Sirloin Steaks, Rump Steaks
Moroccan Lamb with Mixed Olive and Lentil Salad
Serves: 6-8
Prep: 20 mins
Cook: 50 mins + resting time
Suitable Cuts: Rack, Rump, Thick Flank

Comments & Reviews

There are: 4 reviews, with an average rating of 3.8 out of 5
Hi Peter,

As you will see in the comment above from our chef, salting is a personal preference, however garlic salt does sounds like it would be delicious. Thanks for the suggestion! :)
Posted by Beef + Lamb NZ 2016-07-06 13:09:27
Have you tried putting garlic salt on a plate that you going to rest the steak on after its cooked. Yer real yummy 😉
Posted by Peter 2016-07-06 13:03:56
Hi Yvonne, please see what our chef has to say in regards to salting.

When to salt to me is a personal preference. I was taught to salt at the end of cooking and have continued to do so. Some say salting meat draws out the juices.

It is completely up to you. Some say seasoning meat before pan-frying gives you a great outer crust to the meat.

Please salt as you prefer Yvonne.

Thanks and happy cooking :)
Posted by Beef + Lamb NZ 2016-07-05 17:41:52
Why dont you salt beef before frying?
Posted by Yvonne 2016-07-05 17:03:58




PO BOX 33 648
facebook twitterpinterestinstagram