Marinated Steak with Roasted Pumpkin, Yoghurt Tahini Sauce and Pine Nuts

Noteworthy dishes are the ones where the textures and flavours are perfectly balanced, this dish is exactly that - caramelised steak, sweet roasted pumpkin, creamy tahini sauce, pine nuts and pickled onions.

under 1 hour
Meal Prep


  • If you’ve got some pickled onions leftover from last week or if you’re obsessed with them like we are, then we recommend adding them to this dish.

  • Marinating and cooking the steak in cubes means more flavour from the marinade and caramelization when cooking, as the surface area is greater than if it was in a large steak.

  • If you’ve been cooking with us for a while you’ll know that this yoghurt, tahini sauce is one of our all-time favourites. We find that it works best using a runny tahini like this Cere’s Organics one. If you’re using tahini that isn’t as runny or you’re at the end of the jar you can just add a little water to thin it out.

Roasted vegetables

  • ½ pumpkin (cut into bite-sized cubes)
  • 1 red onion (cut into wedges)
  • Olive oil
  • Salt and pepper


  • 500-600g steak, eye-fillet or scotch (cut into bite-sized cubes)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp chilli flakes
  • 2 garlic cloves  (crushed)
  • 1 Tbsp tamari
  • 2 Tbsp olive oil

Yoghurt tahini sauce

  • ½ cup Greek yoghurt
  • ¼ cup tahini
  • ½ lemon (juice)



  • 120g baby cos (1 bag)
  • ½ lemon (juice)
  • 2 Tbsp olive oil
  1. Preheat the oven to 200 degrees fan bake.
  2. If you’re making the pickled onions, make them first. Then get started on marinating the steak.
  3. Add the coriander, cumin, turmeric, chilli, garlic, tamari and olive oil to a bowl. Add the cubed steak and toss well; leave to marinate for at least 20 minutes or while the vegetables are roasting.
  4. Add the pumpkin and onion across two baking trays, drizzle generously with olive oil and season with salt and pepper. Pop in the oven to roast for 30-35 minutes until golden brown. 
  5. In the meantime, make the yoghurt tahini sauce. Simply add all the ingredients into a small bowl and mix well to combine.
  6. To make the salad, add the baby cos to a large bowl, squeeze over the lemon juice and drizzle over the olive oil; toss well.
  7. Cook the steak when the vegetables have about 10 minutes remaining and the other elements are prepared. Heat a large pan over medium-high heat and add a little olive oil. Cook the steak for 1-2 minutes on each side; allow to rest for 5-7 minutes.
  8. While the steak is resting, add the yoghurt, tahini sauce to the base of a large platter. Scatter over the roasted pumpkin, onion, steak, pine nuts, mint and pickled onions (if using).
  9. Serve alongside the salad and enjoy!


  • You can swap out the pumpkin for butternut, sweet potatoes or cauliflower.



  • Swap out the cos for rocket or baby spinach.

  • Swap out the yoghurt, tahini sauce for our Savoury Cashew Cream or whipped feta.