Balsamic Beef with Roasted Rosemary Pumpkin, Rocket and Pomegranate
 
Prep time
Cook time
Total time
 
As a stand alone meal in it's own right, or as an impressive main course for a dinner party, Balsamic Beef with Roasted Rosemary Pumpkin and Pomegranate is a gorgeous celebration of Autumn colours and flavours.
Paleomantic:
Recipe type: Mains
This fits: Paleo, AIP, Whole 30
Serves: 2 - 4
Ingredients
  • 400 grams pumpkin, seeded, peeled, and diced into 2cm cubes
  • 6 stems of rosemary, each 5cm long
  • 1 teaspoon course sea salt
  • 2 tablespoons olive oil
  • 400 grams beef steak, 2 cm thick
  • 150 grams rocket (arugula), prewashed
  • 3 tablespoons balsamic vinegar (AIP: see note below)
  • extra virgin olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 220°C / 425°F. Line an 18 x 25 cm baking dish with parchment paper, so that the paper comes up the sides of the dish.
  2. Place the pumpkin cubes, rosemary and sea salt into a large bowl. Add the olive oil and toss with your hands until all the pumpkin cubes are coated with oil. Transfer the pumpkin and rosemary to the baking dish, and distribute the cubes evenly. Place the dish into the oven, and set the timer for 20 minutes.
  3. Season the beef steak with salt and pepper on both sides.
  4. Take the rucola out of it's bag and place it in a large bowl. Loosen with your fingers so that air can circulate between the leaves.
  5. Open the pomegranate and remove the seeds, making sure not to include any white pith.
  6. When the timer sounds, take the pumpkin out of the oven. By lifting alternate sides of the parchment paper, gently rotate and toss the cubes. Distribute them evenly in the baking dish once more, and place them back in the oven for another 20 minutes.
  7. When the pumpkin cubes are just starting to colour around the edges, turn off the oven.
  8. Prepare the plates. If the dish is to be a stand-alone meal for 2 people, pile 75 grams of rucola onto the centre of each plate. If you are serving 4 as a main course, use just 60 grams. Swirl 1 tablsespoon of extra virgin olive oil from the centre of each salad to the periphery, and add a few drops of balsamic vinegar.
  9. Prepare the beef. Heat a large heavy-based fry pan over a medium heat. Place the beef steak into the pan, and after 2 minutes, pop on the lid. Cook for another minute, then turn it over, and cook for 4 minutes. Turn over again, and cook for another minute.
  10. Transfer the beef to a chopping board, and with a very sharp knife, cut the beef across the grain into 1 cm wide strips. Then, cut the strips down the middle, width-wise. Return the beef to the pan with any juices, add one tablespoon of balsamic vinegar, and cook for another minute until the beef is seared on all sides.
  11. Take the pumpkin out of the oven and place a generous serving into the middle of the rocket.
  12. Scatter 1 tablespoon of pomegranate seeds into and around the pumpkin and salad.
  13. Place 5 or 6 beef strips on top of the pumpkin and salad. Create a star shape, from the centre of the pumpkin to the edges.
  14. Swirl more olive oil, and scatter 1 teaspoon balsamic vinegar droplets onto each plate.
  15. Serve and enjoy.
  16. AIP Note: If you can't find a suitable Balsamic Vinegar, use red wine vinegar instead.
Recipe by Paleomantic at https://www.paleomantic.com/balsamic-beef-steak-with-roasted-pumpkin-rocket-and-pomegranate/