Pan-grilled sirloin steaks make an intimate pairing with soft and buttery pumpkin mash for a homely meal with a touch of rustic flair. Plate with beans and broccolini for a fully satisfying and hearty dish.
- 1.5 kg butternut pumpkin, chopped coarsely
- 60 g butter
- Sea salt flakes and freshly ground black pepper
- 1 tbsp cracked black peppercorns
- 1 kg sirloin steaks (or scotch fillet or rump)
- 1 tbsp olive oil
- 350 g green beans, trimmed
- 1 bunch broccolini, trimmed
- 1 clove garlic, crushed
- ¾ cup (180 ml) beef stock
- 1 tsp cornflour
- ⅓ cup (80 ml) cream
Boil, steam or microwave the pumpkin until tender; drain mash with 20 g of the butter until smooth; season to taste with salt and ground pepper.
Meanwhile, combine cracked peppercorns and 1 tsp of the sea salt flakes; press onto both sides of the steaks.
Heat the oil and another 20 g butter in a large frying pan; cook the steaks until browned on both sides and cooked as desired. Remove steaks from pan; cover to keep warm. Reserve the juices in pan.
Boil, steam or microwave the beans and broccolini until tender; drain. Add remaining butter and garlic to same pan, cook until fragrant but not coloured. Return beans and broccolini to pan, toss well.
Add the stock to the pan juices in frying pan; bring to the boil. Stir in combined cornflour and cream; simmer uncovered, until thickened slightly.
Serve the steaks with sauce, pumpkin mash, beans and broccolini.
Not suitable to freeze or microwave.