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Rump steak with baked pumpkin and feta

Rump steak with baked pumpkin and feta



Prep Time


Cook Time



600g Rump steak

Baked pumpkin:

800g Pumpkin, cut into large chunks

1 Red onion, peeled and cut into wedges

1½ tbsp Olive oil

100g Feta cheese

3 tsp Balsamic vinegar

3 tsp Toasted pine nuts

Dressed rocket leaves, to serve


  • Preheat a frying pan or chargrill to moderately hot. Rub the meat with some olive oil and season well with salt and pepper. Cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.
  • Slice the meat and serve with the baked pumpkin and some dressed rocket leaves.
  • To make the baked pumpkin: Preheat the oven to 180°C. Place the pumpkin and onion into a large roasting tray and toss with the oil. Season with pepper and bake at 180°C for 30 minutes or until soft. Crumble the cheese and vinegar on top and bake for a further 20 minutes or until the cheese and vegetables are nicely coloured. Sprinkle with the pine nuts.
  • Leftovers: Any leftovers can be chopped into smaller pieces and gently tossed with some salad leaves for a nutritious salad.


  • There is need to peel the pumpkin, and the skin provides a great source of fibre.
  • Try using sweet potato or parsnip as a pumpkin alternative.
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