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Rump Steak With Baked Pumpkin And Feta

There’s nothing quite like biting into a juicy, perfectly grilled cut of steak. And when paired with delicious, complementary sides, it becomes a meal fit for a king. That’s where Rump Steak with Baked Pumpkin and Feta comes in – an impressive and flavorful dish that’s perfect for a special occasion or just a cozy night in. The tender, succulent rump steak is perfectly seasoned and cooked to your liking, while the sweet and savory baked pumpkin and tangy feta provide the ideal balance of flavors. This recipe is an easy way to impress your guests (or yourself!) and elevate your weeknight dinner game. So let’s get cooking!
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Preparation Time

15 minutes

Cooking Time

50 minutes

Servings

4

DIFFICULTY

Easy

SEASONS

Autumn, Spring, Winter

Main Ingredients
600 g Rump steak
800 g Pumpkin (cut into large chunks)
1 Red onion (peeled and cut into wedges)
1 ½ tbsp Olive oil
100 g Feta cheese
3 tsp Balsamic vinegar
3 tsp Pine nuts (toasted)
— Dressed rocket leaves (to serve)
01

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.

02

Slice the meat and serve with the baked pumpkin and some dressed rocket leaves.

03

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.

04

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.

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