This warm winter salad is full of spicy goodness, butternut pumpkin, capsicum, red onion and tender beef rump prepared using the sous vide method of cooking.
2 teaspoons ground cinnamon
2 teaspoons ground coriander
1 tablespoon honey
2 tablespoons extra virgin olive oil
600g beef rump steak
1 cup raw buckwheat
700g butternut pumpkin, peeled, chopped
1 red capsicum, thinly sliced
1 red onion, cut into thin wedges
1 teaspoon wholegrain mustard
1 tablespoon lemon juice
1 1/2 cups fresh flat-leaf parsley leaves
1 Combine cinnamon, coriander, honey and half the oil in a bowl. Reserve half the mixture. Add steak to remaining mixture. Rub well to coat. Place steak in sous vide pouch and vacuum seal. Cook steak in sous vide machine following manufactures instructions.
2 Bring a saucepan of water to the boil over high heat. Add buckwheat. Reduce heat to medium-low. Simmer for 5 to 6 minutes or until just tender. Drain. Spread over a baking tray lined with paper towel to drain well.
3 Meanwhile, preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
4 Place pumpkin, capsicum and onion in a large bowl. Add reserved cinnamon mixture. Season with salt and pepper. Toss to coat. Place vegetables on prepared tray. Roast for 35 to 40 minutes, adding buckwheat for the last 5 minutes of cooking or until vegetables are tender. Remove from oven. Stand for 10 minutes.
5 Remove steak from pouch. Heat a greased barbecue plate or grill on medium-high heat. Cook steak, for 1 to 2 minutes each side or until browned. Thinly slice.
6 Combine mustard, lemon juice and remaining oil in a small bowl. Transfer vegetable mixture to a serving platter. Add parsley, steak and dressing. Season with salt and pepper. Toss to combine. Serve.