Rump Steak with Pumpkin & Parmesan Mash


Rump Steak
Fresh grated parmesan
Cherry Tomatoes


Pumpkin & Parmesan Mash:
Cut away out skin of pumpkin and remove pulp & seeds from the centre of the fruit. Cut into cubes and boil in a pan for approx 10-20mins (or until soft).
Drain excess water, add a knob of butter and fresh grated parmesan to taste and mash cooked pumpkin in the pan with a stick blender.

Steak Method:
Before cooking, allow your steak to come up to room temperature for about an hour; frying or grilling meat straight from the fridge will prevent heat from getting to the middle as efficiently.
Make sure your pan is very hot before you begin as the heat will help caramelise the meat. Whilst cooking aim for medium-rare to medium (around 6 minutes depending on thickness) as any more can leave you with a tough steak. Turning every minute or so will also ensure you get a really even cook. Throw some cherry tomatoes in the pan for the last few minutes of cooking the steak to lightly sear.
Once cooked to your liking, transfer your steak to a plate, cover loosely with foil and allow to rest for 5 minutes. You can also rub with a little extra virgin olive oil or butter for an incredible, juicy steak. Slice with a sharp carving knife, drizzle the resting juices over the slices, and serve with Pumpkin mash and cherry tomatoes.


To print this recipe simply select print from your browser.
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below