Chargrilled beef flank steak , sliced thickly against the grain, served on chargrilled corn chunks, jalapeno peppers, grape tomatoes, roasted sweet potato slices and crumbled feta, in a lemon juice and olive oil simple dressing. Serve with chargrilled corn tortillas.
Preparation: 15 minutes, plus marinating time
Cooking: 50 minutes
Total: 65 minutes
600g rump steak
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
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.