Steak with nutty kale
Serves: 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)
Kilojoules 1640kJ
Calories 391cal
Protein 29g
Total fat 20g
–Saturated fat 5g
Carbohydrates 25g
–Sugars 17g
Dietary fibre 9g
Sodium 120mg
Calcium 190mg
Iron 4mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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