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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
4
Meal Prep

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‍Tips

  • 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.
INGREDIENTSIngredients

Roasted vegetables

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

Steak

  • 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)

Garnishes 

Salad

  • 120g baby cos (1 bag)
  • ½ lemon (juice)
  • 2 Tbsp olive oil
METHODMethod
  1. Preheat the oven to 200 degrees fan bake.
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  2. If you’re making the pickled onions, make them first. Then get started on marinating the steak.
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  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.
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  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. 
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  5. In the meantime, make the yoghurt tahini sauce. Simply add all the ingredients into a small bowl and mix well to combine.
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  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.
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  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.
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  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).
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  9. Serve alongside the salad and enjoy!
VARIATIONS

Vegetables

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


Protein

Other

  • Swap out the cos for rocket or baby spinach.

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

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Ⓒ ASSORTMENT, 2020