Beef Steaks with Pumpkin and Feta Salad

Beef Steaks with Pumpkin and Feta Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 14, 2018.



  • 600g peeled pumpkin
  • 1 courgette
  • ½ bunch asparagus
  • 1 pack sundried tomatoes
  • ½ pack feta cheese
  • 1/3 bag baby spinach
  • 1 pack balsamic dressing


  • 1 pack beef rump steaks
  • 1 pack beef spice mix

Have Handy

  • olive oil
  • pepper
  • salt


  1. Preheat oven to 230°C. Bring a full kettle to the boil.
  2. Cook pumpkin and courgette Toss pumpkin with a drizzle of oil on a lined oven tray and season. Roast for about 25 minutes, until golden and cooked through. Turn once during cooking. Slice courgette into 1cm rounds, then add to tray of pumpkin for last 5 minutes of roasting, until just tender.
  3. Prep and cook asparagus Trim ends off asparagus then cut in half. Place into a large heat-proof bowl with a pinch of salt. Cover with boiling water and leave for about 5 minutes, until bright green and tender. Drain, refresh under cold water and drain again. Set aside in the bowl.
  4. Prep salad Roughly chop sundried tomatoes and crumble feta cheese. Add to a medium bowl with asparagus, spinach and balsamic dressing.
  5. Cook beef Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry, then rub with beef spice mix and season with salt. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 3-4 minutes. Slice thinly against the grain.
  6. Finish salad When pumpkin and courgette have finished roasting, add to the bowl with salad ingredients and toss. Season to taste.
  7. Serve salad topped with beef.

Nutritional Information

Energy 2022 kj
483 kcal
Protein 39.5g
Carbohydrate 21.7g
Fat 25.4g