Steak With Caramelised Red Onion, Feta and Roasted Pumpkin

"This is a dish bursting with different flavours, textures and brilliant autumn colours. It looks so pretty plated up - or serve it on a platter for extra visual impact. I adapted this from a recipe by Michelle Reedy in Australia's "Who" magazine."
photo by JustJanS photo by JustJanS
photo by JustJanS
photo by JustJanS photo by JustJanS
Ready In:
1hr 30mins


  • 2 (160 g) steaks (rib fillet, scotch fillet, sirloin, rump or similar)
  • 2 large red onions
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 200 g pumpkin (I used Jap pumpkin)
  • 110 g feta cheese, soft textured (use Persian Feta for a special occasion)
  • 100 g rocket (rocket is also known as arugula) or 100 g rocket, and fresh spinach combined
  • 75 -100 g pine nuts
  • salt and pepper
  • Dressing

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard


  • Preheat oven to 180°C (350°F).
  • Peel red onions and cut into wedges about 2cm (3/4") thick.
  • Place onions into a small baking dish or pie plate and drizzle over 2 tablespoons of balsamic vinegar, the brown sugar and olive oil.
  • Cover dish with foil and bake for 1 hour and 10 minutes (but set timer for 30 minutes).
  • Meanwhile, cut the unpeeled pumpkin into wedges or chunks around 5cm (2" thick).
  • Toss with a little olive oil, salt and pepper and place into another small baking dish or pie plate.
  • When onions have been in the oven for 30 minutes, put the dish of pumpkin into the oven as well and bake for 40 minutes - but set timer for 30 minutes.
  • In the meantime, heat a small, dry pan over medium heat, add the pine nuts and toast until lightly golden brown, moving the pan and tossing the pine nuts constantly so as not to burn them. Transfer from pan into a small bowl and set aside until needed.
  • Crumble feta into a small bowl, cover and refrigerate until needed.
  • Make dressing by combining all ingredients in a small bowl and whisking well. Set aside until needed.
  • When the onions have been in the oven for 60 minutes (and the pumpkin for 30 minutes), remove the foil cover from the onions, close oven and bake onions and pumpkin for another 10 minutes.
  • While this is happening, heat oil in a medium frying pan and cook steaks.
  • Remove cooked steaks from pan and transfer to a plate. Cover with foil and rest for 5 minutes.
  • Meanwhile, toss together the rocket and the salad dressing.
  • To serve, place the steak on a plate, scatter over pumpkin and caramelised red onion. Scatter rocket decoratively over the top and around the sides, and then sprinkle over pine nuts and feta.

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  1. I made this tonight for our dinner. It's a joy to follow such a well written recipe-even the most inexperienced cook could make this and impress a guest. I reduced the amount of pine nuts (by half) and rocket (to about 60g) as I thought both were a bit much for us. I cooked the two onions, but think I could have also reduced that as they were VERY large. Flavours of this dish were wonderful but I think it would be better to slice the steak before laying it on the plate, or toss it through the salad. We felt it was a big hunk of (delicious) steak to deal with under all the other ingredients. My photo isn't too great as I have a new camera I need to play more with!


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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