Beef Rump Steaks With Pumpkin And Tomato Salsa

Beef Rump Steaks With Pumpkin And Tomato Salsa

Ready in 35 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 9, 2018.

Rest beef for at least half the cook time for well rested meat.



  • 200g pumpkin wedges
  • ¼ red onion, cut into wedges
  • 1 courgette, thinly sliced on an angle
  • 2 tsp chopped walnuts
  • 1 pack rocket and walnut pesto
  • 1-2 handfuls baby spinach


  • 1/8 red onion, finely diced
  • ½ bunch parsley, chopped
  • ¼ punnet cherry tomatoes, halved
  • Juice of ¼ lemon


  • 1 pack lean beef rump steak

To Serve

  • 1 Tbsp feta cheese


  1. Preheat oven to 220ºC. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Prep & cook pumpkin. Toss pumpkin, onion, a pinch of salt and ¼ tsp oil on a lined tray. Roast for 17 minutes. After 17 minutes, add courgette and walnuts and return to oven a further 5-6 minutes, until walnuts are toasted and courgette is tender.
  3. Prep salsa. Add all salsa ingredients and a pinch of salt to a bowl. Mix well to combine and season.
  4. Prep & cook beef. Heat ¼ tsp oil in a medium fry-pan on medium-high heat. Pat beef dry and season. Cook for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively, cook on BBQ.
  5. Finish pumpkin. Once veggies are cooked, toss pesto and spinach through veggies on tray and season.
  6. Thinly slice beef, reserving any resting juices.
  7. Serve pumpkin and salad topped with beef, drizzle over resting juices and spoon over salsa. Crumble over feta.

Nutritional Information

Energy 1863 kj
445 kcal
Protein 42.3g
Carbohydrate 20.9g
Fat 19.9g