Beef Rump Steaks With Pumpkin And Tomato Salsa

Beef Rump Steaks With Pumpkin And Tomato Salsa

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 9, 2018.

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



  • 200g pumpkin wedges
  • 1 carrot, diced 1-2cm
  • ¼ red onion, cut into wedges
  • 1 courgette, thinly sliced on an angle
  • ½ pack chopped walnuts
  • 1 pack rocket and walnut pesto
  • ½ bag baby spinach


  • ¼ red onion, finely diced
  • ½ bunch parsley, chopped
  • 1 punnet cherry tomatoes, halved
  • Zest and juice of ¼ lemon


  • 1 pack lean beef rump steaks

To Serve

1 pack feta cheese


  1. Preheat oven to 220ºC. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Prep & cook pumpkin. Toss pumpkin, carrot, onion and ¾ tsp oil on a lined oven tray. Season and bake for 20 minutes. After 20 minutes, add courgette and walnuts and bake a further 3 minutes, until walnuts are toasted and courgette is tender.
  3. Prep salsa. Add all salsa ingredients to a bowl. Mix well to combine and season.
  4. Prep & cook beef. Heat ½ tsp oil in a 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. Toss pesto and spinach through cooked 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 cheese.

Nutritional Information

Energy 1770 kj
423 kcal
Protein 40.5g
Carbohydrate 15.6g
Fat 20.9g