Recipe

Steak with Ginger Butter and Chunky Cottage Cheese

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Steak with Ginger Butter and Chunky Cottage Cheese

I guess the usual accompaniment with steak, is a big old dollop of garlic butter, not here at DailyDish with our rendition involving healthier ginger and tamari butter with brussels sprouts and green bean cottage cheese salad.




Ingredients to serve 2

  • 2 x Sirloin Steaks
  • 45ml x DD Ginger Butter Base
  • 300g x Pumpkin Chunks
  • 100g x Green Beans
  • 50g x Brussels Sprouts
  • 50g x Baby Spinach - long or thick stems removed
  • 60g x Cottage Cheese
  • 5g x Chives - chopped
  • 30g x Butter (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Sirloin Steaks
  • 90ml x DD Ginger Butter Base
  • 600g x Pumpkin Chunks
  • 200g x Green Beans
  • 100g x Brussels Sprouts
  • 100g x Baby Spinach - long or thick stems removed
  • 120g x Cottage Cheese
  • 10g x Chives - chopped
  • 60g x Butter (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a large saucepan of salted water to the boil for use in Step 1. Heat your butter and DailyDish Ginger Butter Base in the microwave for 10-second intervals until liquid - keep warm until you're ready to serve (you may do this just before serving).

Washing Instruction

Wash your hands, green beans, and brussels sprouts well. Rinse your chives and baby spinach thoroughly and drain on paper towel.

Gino's Tip

To maximize crispiness on pumpkin make sure your chunks are evenly spread apart and that your oven is preheated to the correct temperature prior. It's best not to try and flip your pumpkin as they do tend to stick to the roasting pan. Once out of the oven allow your tray to cool slightly then use a thin egg lifter to scrape them from the tray - swift but delicate movements work best.

Step 1 - Roast Pumpkin and Greens Salad - See Gino's Tip

Toss your pumpkin chunks in a large mixing bowl along with a good drizzle of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 16-20 minutes until crispy and cooked through. Once the water in your large saucepan has come to the boil, add your green beans and cook for 5-6 minutes then remove with tongs or slotted spoon straight into your ice water. In the same boiling water cook your brussels sprouts for 5-6 minutes, remove with a slotted spoon and place in your ice water. Drain your vegetables once they have cooled in your ice water, then slice your brussels sprouts and drain on paper towel. Once your pumpkin is ready and your greens are cooked add them to a large mixing bowl along with your baby spinach. Cling film and reserve to serve.

Step 2 - Cottage Cheese Dressing and Seared Steak

Mix your chunky cottage cheese along with a few dashes of milk to loosen it slightly then whisk in a few good dashes of olive oil and season to taste with salt and pepper and add your chopped chives - reserve to serve. Season your steaks with salt and pepper. Place your large frying pan over med-high heat, once your pan is hot but not smoking, add a glug of olive oil and fry your steaks for 3-4 minutes on each side or until cooked to desired doneness.

To serve

Dress your roast pumpkin and greens salad with your cottage cheese dressing, divide this amongst your servings and serve with your seared steak and ginger butter.