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 15mins
Cook Time 50mins
Servings 4
Ingredients
600grump steak
800gpumpkincut into large chunks
1red onionpeeled and cut into wedges
1½tbspolive oil
100gfeta cheese
3tspbalsamic vinegar
3tsptoasted pine nuts
Dressed rocket leavesto serve
Instructions
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.
Notes
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.