Ingredients Checklist
- 2 scotch fillets, 250g each
- 1 tbsp olive oil
- Sea salt & cracked black pepper
- 400g Kent pumpkin, cut into thin wedges
- 1 onion, cut into wedges
- 2 cups kale leaves
Misso Butter
- 1 tbsp white miso
- 100g butter, at room temperature
- 1 garlic clove, finely chopped
Instructions
- For miso butter, mix ingredients in a small bowl until combined and set aside.
- Heat a large cast iron pan over high heat, season the steaks and rub with oil.
- Cook steaks for 3 minutes on both sides (for medium). Place a tablespoon of miso butter on each steak and set aside to rest, covered with foil.
- Add pumpkin and onion to the pan, lowering heat to medium. Turn over when browned on one side. Add kale, cover with a lid and cook for 5 minutes or until tender.
- Portion steak and serve on a board with the vegetables and extra miso butter on the side.
