GOURMET FAST
Sirloin steak with roasted pumpkin

Sirloin steak with roasted pumpkin

Serves 4

Cooking Time Prep 10 mins, cook 20 mins



800 gm (about ¼)   jarrahdale or jap pumpkin, cut into 5mm-thick slices
80 ml (1/3 cup)   extra-virgin olive oil, plus extra for greasing
50 ml   red wine vinegar
1 tbsp   brown sugar
1 tbsp   pepitas (pumpkin seeds)
4 (200gm each)   sirloin steaks
2 cups   (loosely packed) flat-leaf parsley leaves, coarsely torn
1 cup   (loosely packed) oregano leaves
To serve:   horseradish or mustard


1 Preheat oven to 200C. Arrange pumpkin in a single layer on lightly oiled oven trays. Drizzle each with 2 tbsp of olive oil and vinegar, then scatter over brown sugar and season to taste with sea salt and freshly ground black pepper. Roast for 10 minutes, turn and scatter over pepitas, then cook until pumpkin is golden and cooked through (about 10 minutes).
2 Meanwhile, heat a heavy-based frying pan over high heat. Brush steaks with 1 tbsp olive oil and cook for 3 minutes on each side for medium rare, or until cooked to your liking.
3 Combine herbs, remaining olive oil and vinegar in a bowl, toss to combine and season to taste. Serve steaks with pumpkin and herbs and horseradish or mustard to the side.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Adelaide Lucas and Geraldine Munoz


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