Steak with nutty kale
Reviewed by our expert panelServes: 4
Time to make: 35 mins
Total cost: $22.28 / $5.57 per serve
(at time of publication)
Ingredients
- 400g pumpkin, cut in chunks
- 4 parsnips, cut in long strips
- 2 tablespoons pine nuts
- 2 tablespoons macadamia oil
- 1 red onion, sliced
- 1 bunch (about 250g) kale, stalks removed, roughly chopped
- 4 x lamb leg steaks (450g)
Instructions
1 Preheat oven to 200.C. Spray a baking tray with oil and spread out pumpkin and parsnips. Roast for 20-25 minutes until tender.
2 In a dry pan, toast pine nuts over a medium heat until golden. Remove from pan and set aside. Add half the oil to pan. Add onion and cook until soft and brown. Add kale and cook for 3-4 minutes, until tender. Stir pine nuts through mixture. Set aside and keep warm. Turn up heat and return pan to stove.
3 Rub remaining oil over steaks, and cook each side for about 2 minutes until medium rare.
4 Serve steaks with kale mixture, roasted parsnips and pumpkin.
Nutrition Info (per serve)
-
Calories 391cal
-
Kilojoules 1640kJ
-
Protein 29g
-
Total fat 20g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 17g
-
Dietary fibre 9g
-
Sodium 120mg
-
Calcium 190mg
-
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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