Rump Steak with Baked Pumpkin and Feta

This recipe will go well with the following Gingin beef products: Beef Rump Steak

Rump Steak with Baked Pumpkin and Feta

A delicious cut of meat with baked pumpkin and Feta, simple and devine, choose a cut of grass-fed meat that pleases your eye, with a unique amount of fat, for tenderness and flavour.

  • 600 g rump steak
  • 800 g pumpkin (cut into large chunks)
  • 1 red onion (peeled and cut into wedges)
  • 1½ tbsp olive oil
  • 100 g feta cheese
  • 3 tsp balsamic vinegar
  • 3 tsp toasted pine nuts
  • Dressed rocket leaves (to serve)
  1. Preheat a frying pan or chargrill to moderately hot. Rub the meat with some olive oil and season well with salt and pepper. Cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.
  2. Slice the meat and serve with the baked pumpkin and some dressed rocket leaves.
  3. To make the baked pumpkin:
  4. Preheat the oven to 180°C. Place the pumpkin and onion into a large roasting tray and toss with the oil. Season with pepper and bake at 180°C for 30 minutes or until soft.
  5. Crumble the cheese and vinegar on top and bake for a further 20 minutes or until the cheese and vegetables are nicely coloured. Sprinkle with the pine nuts.

There is need to peel the pumpkin, and the skin provides a great source of fibre.
Try using sweet potato or parsnip as a pumpkin alternative.


Recipe and image courtesy of

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