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

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Georgina Fuggle's glorious 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.

First published in 2015

A griddled T-bone steak; the alpha male of the meat world. So solid that it needs strong flavour combinations and a robust accompaniment to create the perfect meal. Here, the steak is simply brushed with chipotle oil and served with a hearty autumnal salad; sweet pumpkin and chestnuts, sour feta and plenty of fresh parsley. The recipe calls for a gorgeous blue pumpkin, which have a strong flavour and a sweet sticky texture ideal for roasting. Freekeh, the Middle Eastern grain, is stacked full of protein, very easy to make and has an unusual smoky taste when cooked (once picked, the wheat is roasted over fire to burn away the husks).

A recipe for entertaining fit for the darker evenings when fires are lit.








Preheat the oven to 200°C/gas mark 6
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 2–3 minutes. Remove from the heat and leave to cool
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 30–35 minutes or until the crescents begin to caramelize. Remove from the oven and allow to cool slightly
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 15–20 minutes, or until the grains are al dente. Drain any excess water and set aside
Meanwhile, heat the remaining oil in a large frying pan over a high heat. Add the sliced onion and fry for 2–3 minutes until softened. Stir through the chestnuts and rosemary, cooking for a further 3–4 minutes
To make the dressing whisk together the oil, balsamic vinegar, mustard and garlic until thoroughly combined. Set aside until required
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
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 3–4 minutes. Remove from the oven and allow to rest for 5 minutes. Cut into thin slices using a sharp knife
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
First published in 2015

Georgina is a chef who's had five years, three cookery courses, one restaurant and a fiercely sharp mother to hone her culinary skills.

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