Roast cumin pumpkin, honeyed kumara mash and beef steak

Horseradish sauce and wholegrain mustard teamed with steamed green vegetables are great accompaniments to beef.

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Roast cumin pumpkin, honeyed kumara mash and beef steak

Ingredients

Serves 4

¼ crown pumpkin, peeled, deseeded and sliced into 4
pinch salt
freshly ground black pepper, to taste
1 tsp cumin seeds
3 Tbsp canola oil
3 medium sized kumara, peeled and roughly chopped
2 Tbsp manuka honey
1 Tbsp canola oil
milk as required
1 Tbsp canola oil
4 beef rump steaks, seasoned with salt and pepper
cooked green vegetables of choice, e.g. spinach, green beans

Method

Preheat oven to 180°C.
Place pumpkin in roasting dish, add salt, pepper and cumin. Drizzle with first measure of oil.
Bake in preheated oven for 40-50 minutes, or until pumpkin is soft. Turn halfway through cooking.
Place kumara in a saucepan of cold lightly salted water and boil for about 20 minutes or until soft. Drain and leave to steam in the hot saucepan for 2 minutes.
Mash kumara, add honey, second measure of oil and enough milk to produce a creamy mash consistency.
Preheat grill and grill rump steaks for about 4 minutes each side or until cooked as required. Alternatively, pan fry in a heavy-based frying pan with a little oil.
Transfer to a plate, cover loosely with foil and rest for 5 minutes.
Slice steaks and serve with kumara mash, roast pumpkin and steamed green vegetables.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2631kj
Protein 42.8g
Total fat 32.5g
- saturated fat 8.5g
Carbohydrates 38.8g
- sugars 15.8g
Fibre 5.1g
Sodium 179.8mg

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