Steak and Roasted Pumpkin with Caramelized Potatoes and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 14.7 g | (49 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 56.8 μg | (95 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 2,902 mg | (73 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- ½ small Crookneck pumpkin
- olive oil
- Sea salt
- 2 whole Oranges
- 1 Tbsp peppercorns
- 1 Tbsp Szechuan pepper
- 500 grams Beef (sirloin)
- 12 small potatoes
- 2 Tbsps butter
- 2 Tbsps sugar
- 1 bunch parsley
- 2 Tbsps Pine nuts
- 3 Tbsps grated Parmesan
Preparation steps
Preheat oven to 160°C (approximately 325°F).
Rinse pumpkin half, remove seeds cut into four pieces. Place pumpkin pieces on a lined baking tray and drizzle with olive oil. Season with salt and bake about 10 minutes.
Rinse oranges with hot water and remove zest.
Coarsely crush peppercorns and Szechuan peppercorns with a pestle and mix with 1 tablespoon salt and half the orange zest.
Rinse meat, pat dry and rub with orange zest mixture. Sauté in hot oil on all sides. Place meat on baking sheet with pumpkin pieces and bake 20-30 minutes (longer or shorter to taste).
Scrub potatoes and boil for 15-20 minutes (depending on size) in salted water and drain. Heat butter and sugar with remaining orange zest until carmelized, then mix in potatoes.
Rinse parsley, shake dry and pluck leaves from stems. Briefly toast pine nuts in a dry frying pan and cool.
For the pesto, mix together parsley, olive oil and pine nuts. Add grated Parmesan cheese to parsley mixture and mix to desired consistency. Add more oil or Parmesan if needed. Season with salt and pepper.
Let meat rest 3 minutes, then slice thinly.
Arrange meat slices on pumpkin pieces. Serve with potatoes and pesto as desired.
