Ingredients:

(Serves 2)

800 g skirt steak, cut into 4 pieces

1 tbsp. grated ginger

1 1/2 tbsp. olive oil

Salt and cracked pepper

3 big handfuls baby spinach leaves

1/4 pumpkin or 1/2 butternut squash, peeled and sliced thickly

1 big shallot, cut into chunks

1 tbsp. olive oil

Chilli sauce:

1/4 cup sweet chili sauce

1 tsp. grated ginger

1/2 lemon, juiced

1/2 tbsp. olive oil

Method:

Preheat oven to 200 degrees C. In a Ziploc bag, combine ginger and olive oil. Season steaks with a generous amount of salt and pepper. Add them to the Ziploc bag and marinate at room temperature for 30 minutes, turning once.

Meanwhile, toss pumpkin in a medium bowl with 1 tbsp. olive oil, shallots and season well with salt and pepper. Place on a baking dish and cook for 25 minutes or until soft and browned.

Next, make chili sauce. Combine chili sauce with ginger, lemon and olive oil. Toss 1/2 of the sauce mixture with the spinach to coat. Leave the remaining half to drizzle over the steaks.

About 8 minutes before pumpkin is done, preheat a grill pan over medium high heat. Cook 2 minutes on each side, or until desired doneness.

Place coated spinach on a plate. Top with the pumpkin. Place 2 steaks on top of the pumpkin and drizzle with remaining sauce. Serve immediately.