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Thai Beef Salad with Caramelised Pumpkin & Green Beans
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A warm, hearty winter salad with spicy caramelised pumpkin, charred green beans, abundant herbs and a zesty chilli dressing, served with seared steak. Adapted from Nadia Lim. 

Servings: 4
Ingredients
Caramelised Butternut
  • 800 g butternut squash , skin on
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 3 cloves garlic , crushed
  • 1 teaspoon red chili flakes
  • 2 teaspoons brown sugar
  • 1-2 tablespoons extra virgin olive oil
Dressing
  • zest and juice of 1 lime
  • 1 red chilli , finely chopped
  • 1 tablespoon finely grated ginger
  • 1 clove garlic , finely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon extra virgin olive oil
Salad
  • a few large handfuls of green beans (300-400g)
  • 1 cup chopped coriander
  • 1/2 cup chopped mint
  • a few large handfuls baby spinach
  • 1/3 cup peanuts , toasted and chopped
  • 300-400 g porterhouse steak (I usually allow ~150g per person)
Instructions
  1. Preheat the oven to 200°C fan-bake. Chop the butternut into chunks (leave the skin on) and spread out on a baking paper lined oven tray. In a small ramekin, mix together the ground coriander, turmeric, garlic, chili flakes, brown sugar and olive oil. Pour over the squash and toss to coat (wear gloves here if you don’t want to stain your nails yellow!). Bake for 20-30 minutes or until tender and just caramelised on the edges.
  2. To make the dressing, combine all ingredients, stir to combine and set aside.
  3. Heat a frying pan over high heat with a splash of olive oil. Add the beans and sautee until slightly charred and just tender, but retaining a bit of crunch. Set aside.

  4. Season the steak with liberal salt and pepper. Over a high heat, sear on each side until cooked to your liking (with the fairly thin 200g porterhouse steak in the photo, I did 2 minutes on each side).  Rest for 5-10 minutes wrapped in aluminum foil before slicing.

  5. In a large bowl, combine the beans, coriander, mint, spinach, peanuts and roast butternut. Add the dressing and toss to combine. Serve with sliced steak.