New Zealand Grass-fed Steak and Winter Pumpkin Panzanella Recipe
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 35 minutes
This winter inspired pumpkin panzanella features New Zealand grass-fed steak and is a dish the whole family will love.
Tip: Always ensure your frying pan is hot before cooking a steak and allow the meat to sear well before turning over to cook the other side.
Ingredients:
For the pumpkin panzanella:
- 1 2/3 lb crown pumpkin, peeled and cut into 1-inch cubes
- 1 stalk sage leaves, picked
- 1 onion, finely sliced
- 4 slices ciabatta bread, cut into large cubes
- Salt and pepper, to taste
For the beef:
- 4 New Zealand grass-fed sirloin steaks, about 1 inch thick (Tip: Look for the Taste Pure Nature logo)
- Olive oil
- Salt and pepper, to taste
For the vinaigrette:
- 1 ½ tablespoons red wine vinegar
- ½ tablespoon lemon juice
- ¼ cup olive oil
- Salt and pepper, to taste
To serve:
- Steamed green vegetables or baby spinach leaves
Directions:
For the pumpkin panzanella:
- 1. Preheat the oven to 400°F.
- 2. Line a shallow roasting dish with baking paper.
- 3. Place the pumpkin and sage leaves in a bowl, toss with oil and season with salt and pepper. Pour into the roasting dish in a single layer.
- 4. Place in the oven and roast for 30 minutes or until tender.
- 5. While the pumpkin and sage leaves roast, add oil into a frying pan and cook the onion over a very low heat until soft.
- 6. Add the bread to the frying pan and stir frequently, until the onion and bread are golden.
- 7. Remove the pumpkin and sage leaves from the oven and add the fried onion and bread. Return to the oven for 5-10 minutes, until bread is crisp.
For the beef:
- 8. Wipe out the frying pan with a paper towel, then heat over a high heat.
- 9. Rub sirloin steaks with oil, if necessary, and season with black pepper. Place in the hot frying pan and cook for 3 minutes per side for medium-rare steak.
- 10. Remove from the frying pan, season with salt, cover and leave to rest.
For the vinaigrette:
- 11. In a small bowl, whisk together the vinegar and lemon juice. Add olive oil and season with salt and pepper.
To serve:
- 12. Place each steak on a warmed plate. Spoon pumpkin panzanella alongside the steamed green vegetables and drizzle with the red wine vinaigrette.