Steak on Parmesan Pumpkin Purée
Save the carbs for dessert! Here’s a macro-friendly special occasion dinner that is light on calories without sacrificing on taste.
Servings: 2
Ingredients
- 900 g pumpkin
- 2 tbsp olive oil
- 40 g Parmesan cheese
- 2 x 170g oyster blade steaks.
- 1 tbsp vegetable oil
- 1 tbsp butter
- 3 cloves of garlic
- 1 sprig of rosemary
For the salad
- 100 g salad greens
- Olive oil, fish sauce and vinegar to taste
- Salt and pepper to taste
Instructions
- The day before, preheat the oven to 200C/400F. Wash, peel and cube up the pumpkin.
- Toss pumpkin with olive oil, salt and pepper on a baking sheet lined with foil and parchment paper. Roast for 30-45 minutes, or until tender.
- Meanwhile, salt and pepper the steaks on both sides. Set on a wire rack over a dish, and leave in the fridge uncovered overnight.
- Once pumpkin is tender, allow to cool before puréing. Work in batches if necessary. Mix in Parmesan, adjust for seasoning, and refrigerate overnight.
- On the day, whisk the salad dressing ingredients together in a mixing bowl. Wash and dress the salad.
- Plate the pumpkin purée, and microwave to reheat.
- Sear the steaks on both sides in a well-preheated cast iron pan. Plate up and serve hot.