Ingredients
Scale
- small steak (200g)
- 1 small butternut squash, seeded and cubed
- 200g chopped cavolo nero (winter cabbage) or savoy cabbage
- zest of 1 lemon
- 1 clove grated garlic
- 1 tbsp toasted pumpkin seeds
- olive oil
- salt and pepper
Instructions
- Toss the butternut squash cubes into a roasting pan with a little olive oil and season with salt and pepper.
- Roast on 180ºc for approx 30 minutes until cooked.
- Once the squash is cooked, heat a griddle pan.
- Rub the steak with olive oil and season with salt and pepper.
- Sear the steak in the hot pan for about 2 minutes on each side and then leave to rest.
- Stir fry the cabbage in a hot wok with a tiny bit of water, keep stirring until it wilts, then drain any excess water and stir through a little olive oil, the grated garlic and lemon zest.
- Using a sharp knife, slice the steak into very thin strips and arrange on the cabbage and squash.
- Scatter the dish with toasted pumpkin seeds.
- Prep Time: 5
- Cook Time: 40