Rump Steak with Baked Pumpkin and Feta

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

Rump Steak Recipe

Rump Steak with Baked Pumpkin and Feta

Print Recipe
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.
Course Beef
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4


  • 600 g rump steak
  • 800 g pumpkin cut into large chunks
  • 1 red onion peeled and cut into wedges
  • tbsp olive oil
  • 100 g feta cheese
  • 3 tsp balsamic vinegar
  • 3 tsp toasted pine nuts
  • Dressed rocket leaves to serve


  • 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.
  • Slice the meat and serve with the baked pumpkin and some dressed rocket leaves.
  • To make the baked pumpkin:
  • 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.
  • 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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