Recipe

Warm Peppered Steak Salad Recipe

Add Step-by-Step Photos	Foxc / All my dishes 4 months, 2 weeks ago Steak with a modern twist Prep:10m Cook:30m Servings:4	Foxc
	beef tasty

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eclaires

Ingredients

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

2 tablespoons olive oil

2 tablespoons black peppercorns

3 x 200g scotch fillet steaks

120g baby spinach leaves

200g green beans, trimmed

½ cup (75g) pine nuts, toasted

Dressing

1 tablespoon balsamic vinegar

1 tablespoon mild mustard

1 tablespoon extra virgin olive oil

1 teaspoon brown sugar

Directions

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.

Meanwhile, 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.

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

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

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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