STEAK WITH WARM BUTTERNUT AND BEETROOT SALAD
- 400 g steak (I used porterhouse)
- 500 g frozen butternut and beetroot
- oil (I used sunflower but grapeseed or olive oil will work as well)
- salt and pepper
- 10 ml mixed herbs
- 5 ml brown sugar
- 1 wheel of feta cheese
- salad leaves
- Balsamic vinegar reduction
Toss the veggies in oil and sprinkle with salt, pepper, herbs and a little bit of sugar. Roast from frozen for 35 minutes in an oven preheated to 190 °C.
On a very hot pan, sear your steak on one side. No seasoning yet. Flip it over when it’s nice and caramelized on one side. Now, liberally sprinkle the caramelized side with freshly ground sea salt. Be brave, unless your doctor told you not to. Flip the steak again and sprinkle salt on the other side. If your steak has some fat on it, let it stand on the fat side for around a minute or two, just to render a bit. I like steak rare. If you want to cook it for longer, turn the temperature down a notch.
To serve, add your roasted vegetables on a little bed of salad leaves. Crumble feta on top. Drizzle with the balsamic vinegar reduction.
Recipe and photo : Zita Harber
