Rump Steak with Baked Pumpkin & Feta

A delectable dish perfect for a cosy night at home.


Serves: 4
Preparation: 15 minutes, plus marinating time
Cooking: 50 minutes
Total: 65 minutes

Ingredients:


600g rump steak


Baked pumpkin:


800g pumpkin, cut into large chunks

1 red onion, peeled and cut into wedges

1 ½ tbsp olive oil

100g feta cheese

3 tsp balsamic vinegar

3 tsp toasted pine nuts

Dressed rocket leaves, to serve


Method:


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.