Dijon Rump Steak with Roasted Lemongrass Pumpkin
Marinating steak is a no brainer when it tastes this good. Paired with this tenderly roasted lemongrass pumpkin delicious!
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Rump Steak.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
2 x Grass-Fed Rump Steaks
1 tbsp Dijon Mustard
1 tbsp Grass-Fed Butter
½ Lemon, juice & zest
1 Garlic Clove, minced
1 tsp Onion Powder
Pinch Salt & Pepper
Roasted Lemongrass Pumpkin
Extra Virgin Olive Oil
½ Kent Pumpkin, sliced into 1cm thick steaks
1 tsp Ground Coriander
1 tsp Ground Cardamom
1 stick Lemongrass, finely chopped
1 cm Ginger, minced
Pinch Salt
1 tbsp Peanuts, roughly chopped
Fresh Coriander Leaves
Method
1. Combine Dijon mustard, butter, lemon, garlic, salt and pepper in a container. Add steak to container and coat with mixture. Allow to marinade whilst preparing pumpkin.
2. Preheat oven to 200 degrees and prepare a baking tray.
3. In a bowl, combine pumpkin, coriander, cardamom, lemongrass, ginger and salt.
4. Lay coated pumpkin on a baking try and bake for 35-40 minutes or until pumpkin is tender.
5. Meanwhile, heat a frying pan until hot, drizzle with oil.
6. Cook steak to your liking.
7. Plate roasted lemongrass pumpkin sprinkled with peanuts and coriander leaves. Add steak to the plate and enjoy!