T-bone steak with roasted pumpkin, chestnuts, freekeh, feta and parsley

Georgina Fuggle's glorious Irish beef steak salad recipe showcases the superb t-bone cut to its finest, brushing the meat in lightly spiced chilli oil and serving it alongside caramelised autumn vegetables. T-bone steaks are a combination of both sirloin and fillet. When buying, look out for strong marbling and a decent thickness.

4

For the t-bone steak

  • 2 t-bone steaks
  • 2 chipotle chillies, finely chopped
  • 2 tbsp of extra virgin olive oil

For the salad

  • 1 pumpkin, peeled and sliced into crescents
  • 2 tbsp of olive oil
  • 1/2 tsp dried chilli flakes
  • 50g of freekeh
  • 1 onion, sliced
  • 180g of chestnuts, roughly chopped
  • 100g of feta, crumbled
  • 1 handful of parsley, leaves picked and roughly chopped

For the dressing

  • 2 tbsp of olive oil
  • 1 garlic clove, crushed
  • 1 tbsp of balsamic vinegar
  • 1 tsp Dijon mustard

For the t-bone steak

  • 2 t-bone steaks
  • 2 chipotle chillies, finely chopped
  • 2 tbsp of extra virgin olive oil

For the salad

  • 1 pumpkin, peeled and sliced into crescents
  • 2 tbsp of olive oil
  • 1/2 tsp dried chilli flakes
  • 50g of freekeh
  • 1 onion, sliced
  • 180g of chestnuts, roughly chopped
  • 100g of feta, crumbled
  • 1 handful of parsley, leaves picked and roughly chopped

For the dressing

  • 2 tbsp of olive oil
  • 1 garlic clove, crushed
  • 1 tbsp of balsamic vinegar
  • 1 tsp Dijon mustard

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6.

Step 2

Begin by preparing the chilli oil for the steak. Heat the olive oil in a small saucepan and add the chilies. Allow to heat gently for 2 to 3 minutes. Remove from the heat and leave to cool.

Step 3

Arrange the pumpkin pieces on two baking trays and drizzle over one tablespoon of the olive oil. Season well, then roast in the hot oven for 30 to 35 minutes or until the crescents begin to caramelize. Remove from the oven and allow to cool slightly.

Step 4

Bring a medium pot of water up to the boil and add the freekeh. Bring back to the boil, then cover the pot and reduce the heat to low. Simmer for 15 to 20 minutes, or until the grains are al dente. Drain any excess water and set aside.

Step 5

Meanwhile, heat the remaining oil in a large frying pan over a high heat. Add the sliced onion and fry for 2 to 3 minutes until softened. Stir through the chestnuts and rosemary, cooking for a further 3 to 4 minutes.

Step 6

To make the dressing whisk together the oil, balsamic vinegar, mustard and garlic until thoroughly combined. Set aside until required.

Step 7

Place the pumpkin in a large mixing bowl and add the fried onions and chestnuts. Add the parsley leaves and half the crumbled feta. Pour over the dressing and use your hands to gently mix it through the salad ingredients until evenly coated.

Step 8

Finally prepare the steak. Brush the steak with your chipotle infused oil. Cook in a griddle pan on a high heat on each side for 3 to 4 minutes. Remove from the oven and allow to rest for 5 minutes. Cut into thin slices using a sharp knife.

Step 9

Arrange the pumpkin salad on a platter, season with salt and black pepper and garnish with any remaining crumbled feta. Divide the steak slices between the four plates and serve.

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6.

Step 2

Begin by preparing the chilli oil for the steak. Heat the olive oil in a small saucepan and add the chilies. Allow to heat gently for 2 to 3 minutes. Remove from the heat and leave to cool.

Step 3

Arrange the pumpkin pieces on two baking trays and drizzle over one tablespoon of the olive oil. Season well, then roast in the hot oven for 30 to 35 minutes or until the crescents begin to caramelize. Remove from the oven and allow to cool slightly.

Step 4

Bring a medium pot of water up to the boil and add the freekeh. Bring back to the boil, then cover the pot and reduce the heat to low. Simmer for 15 to 20 minutes, or until the grains are al dente. Drain any excess water and set aside.

Step 5

Meanwhile, heat the remaining oil in a large frying pan over a high heat. Add the sliced onion and fry for 2 to 3 minutes until softened. Stir through the chestnuts and rosemary, cooking for a further 3 to 4 minutes.

Step 6

To make the dressing whisk together the oil, balsamic vinegar, mustard and garlic until thoroughly combined. Set aside until required.

Step 7

Place the pumpkin in a large mixing bowl and add the fried onions and chestnuts. Add the parsley leaves and half the crumbled feta. Pour over the dressing and use your hands to gently mix it through the salad ingredients until evenly coated.

Step 8

Finally prepare the steak. Brush the steak with your chipotle infused oil. Cook in a griddle pan on a high heat on each side for 3 to 4 minutes. Remove from the oven and allow to rest for 5 minutes. Cut into thin slices using a sharp knife.

Step 9

Arrange the pumpkin salad on a platter, season with salt and black pepper and garnish with any remaining crumbled feta. Divide the steak slices between the four plates and serve.