Sunday, 4 August 2013

Steak with red onion, goats cheese and pumpkin

This one is fun to make, looks amazing on the plate and tastes a treat. It looks like it's got a lot going on, but just get all your food prepped before you start, and it assembles with ease. I sear my steaks on a griddle then wrap them in foil and roast for eight minutes to medium-rare but cooking them on the frypan is totally ok too. Use the best quality meat you can find/afford. You'll be pleased you did. 

Serves 2


2 x 160g scotch fillet steaks
3 red onions
200g Japanese pumpkin
100g goats cheese, crumbled
100g rocket
3 tbsp balsamic vinegar
2 tbsp brown sugar
Sprigs of fresh thyme and rosemary
1 clove garlic, crushed and chopped
2 tbsp olive oil
1 tsp Dijon mustard
100g pine nuts, toasted


Preheat oven to 175ÂșC. Peel onions, halve and cut into 2cm wedges and place in small baking dish. Sprinkle with 2 tbsp balsamic vinegar, brown sugar, and drizzle with olive oil. Cover with foil and roast for 1 hour. Remove foil and finish in oven for 10 minutes.

Leave the skin on the pumpkin and cut into 5cm-thick wedges, drizzle with olive oil, salt and pepper, and sprinkle the garlic and fresh herbs on top.

Heat large frypan, drizzle with oil, cook steaks for 3-5 minutes, to your liking, and set aside to rest.

Whisk remaining vinegar, mustard and oil to make dressing. To serve, toss rocket with the dressing. Place steak on plates and stack with pumpkin and onions. Top with rocket, sprinkle over goats cheese and pine nuts.

Pour two hefty glasses of shiraz, and you're done!