Up your steak game with a delicious side of pumpkin butter. This dish also has plenty of vegetables for extra fibre.
Ingredients
- 750g butternut pumpkin, peeled, roughly chopped
- 1 tbsp olive oil
- 150g red cabbage, thinly sliced
- 3 green onions, thinly sliced, plus extra to serve
- 1 tbsp mustard
- 500g rump steak
- 100g butter
- 1/4 cup coursely chopped walnuts
- 1/2 cup sage, leaves chopped
- baby spinach leaves, to serve
Steps
In a saucepan, cover pumpkin with water. Bring to boil on high. Simmer 20 minutes until tender. Drain. Reserve 1/2 cup pumpkin.
In a medium saucepan, heat half oil on high. Saute cabbage and onion and cook 3-4 minutes. Add pumpkin and mustard, season to taste. Set aside, covered.
In a large frying pan, heat remaining oil on high. Cook steaks 2-3 minutes, each side. Remove and set aside, covered to rest.
In a frying pan, melt butter on medium. Add reserved pumpkin, walnuts and sage and cook 2-3 minutes until a thick paste forms.
Serve warm bubble ‘n squeak topped with steak and pumpkin butter. Serve with spinach and extra onions.
Photo credit: Pablo Martin/Bauer Syndication