Thursday, November 21
Roasting the kale until browned and crisp creates tasty moreish chips!
The ingredient of Seared Steak With Crispy Kale And Pumpkin Salad
- 1kg piece kent pumpkin unpeeled cut into wedges
- 1 red onion halved cut into wedges
- 100g kale leaves torn
- 80ml 1 3 cup extra virgin olive oil
- 1 1 2 tablespoons red wine vinegar
- 1 2 teaspoon dijon mustard
- 1 2 small garlic clove crushed
- 6 flat mushrooms thickly sliced
- 2 about 500g beef porterhouse steaks fat trimmed
The Instruction of seared steak with crispy kale and pumpkin salad
- preheat oven to 200c 180c fan forced line 2 baking trays with baking paper place pumpkin and onion on 1 tray and kale on 1 tray drizzle each with 1 tbs oil season roast pumpkin turning for 30 minutes or until golden and tender add kale for the last 15 20 minutes or until crisp
- meanwhile whisk the remaining oil vinegar mustard and garlic together in a bowl season place the mushrooms in a bowl then drizzle with 1 tbs of the dressing season
- preheat a barbecue or chargrill on medium high add the mushrooms and cook turning for 5 minutes or until charred and tender transfer to a plate spray the steaks with oil season cook steaks turning for 3 4 minutes for medium or until cooked to your liking set aside for 3 minutes to rest
- thinly slice the steak arrange the roast pumpkin onion mushroom sliced steak and crispy kale on serving plates drizzle with the remaining dressing and serve immediately
Nutritions of Seared Steak With Crispy Kale And Pumpkin Salad
calories: 473 459 caloriescalories: 26 grams fat
calories: 6 grams saturated fat
calories: 20 grams carbohydrates
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calories: n a
calories: 37 grams protein
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