Smoky steaks with roast pumpkin, quinoa & relish
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Red quinoa with a warm vegetable salad, topped with relish and smoky beef rump steaks.
1. Set oven to 200ºC.
Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and rinse.

2. Dice zucchini. Toss on a lined oven tray with pumpkin, 2 tsp cumin, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes, or until golden.

3. Heat a small saucepan over medium heat with 1 tbsp oil and 1 tbsp butter. Dice onion and apple. Add to pan to cook for 3-4 minutes, or until softened. Pour in sugo and 1/4 cup water. Simmer for 10 minutes. Season with salt and pepper to taste.

4. Finely slice silverbeet. Heat a frypan over medium heat with 1/2 tbsp oil. Sauté silverbeet for 1-2 minutes, or until softened. Toss with cooked quinoa, pumpkin and zucchini. Set aside. Reserve pan.

5. Coat steaks with 2 tsp smoked paprika, 1 tbsp oil, salt and pepper. Reheat frypan to medium-high heat. Cook steaks for 3-4 minutes on each side, or to your liking.

6. Divide pumpkin salad between plates. Slice steaks and place on top. Spoon over relish to taste. Chop basil to garnish.

Notes:
Spoon over the resting juices from the steaks for extra flavour.
Red quinoa 1 packet (150g)
zucchini 1
Diced pumpkin 1/2 bag (500g)
Red onion 1/2
Red apple 1
Tomato sugo 1/3 jar (160ml)
silverbeet 1/2 bunch
Beef rump steaks 600g
basil 1/3 bunch

From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin, butter