I dry-brined and air-dried my steaks in the fridge overnight, and it really improved the sear! The trick worked a little too well actually, and the steaks turned out a bit more rare than I would like.
In any case, I think pumpkin puree is a better pairing for steak than something like mashed potatoes because their natural sweetness really compliments the savoury flavours, and the orange colour just gives the plate a lot of contrast and visual appeal.
Besides, this way I get to save the carbs for dessert!
**Ingredients (served two):**
* 900g pumpkin
* 2 tbsp olive oil
* 40g Parmesan cheese
* 2x 170g oyster blade steaks.
* 1 tbsp vegetable oil
* 1 tbsp butter
* 3 cloves of garlic
* 1 sprig of rosemary
* 100g salad greens
* Salad dressing: olive oil, fish sauce and vinegar to taste
* Salt and pepper to taste
**Instructions:**
1. The day before, preheat the oven to 200C/400F. Wash, peel and cube up the pumpkin.
2. 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.
3. Meanwhile, salt and pepper the steaks on both sides. Set on a wire rack over a dish, and leave in the fridge uncovered overnight.
4. Once pumpkin is tender, allow to cool before puréing. Work in batches if necessary. Mix in Parmesan, adjust for seasoning, and refrigerate overnight.
5. On the day, whisk the salad dressing ingredients together in a mixing bowl. Wash and dress the salad.
6. Plate the pumpkin purée, and microwave to reheat.
7. Sear the steaks on both sides in a well-preheated cast iron pan. Plate up and serve hot.
1 Comment
I dry-brined and air-dried my steaks in the fridge overnight, and it really improved the sear! The trick worked a little too well actually, and the steaks turned out a bit more rare than I would like.
In any case, I think pumpkin puree is a better pairing for steak than something like mashed potatoes because their natural sweetness really compliments the savoury flavours, and the orange colour just gives the plate a lot of contrast and visual appeal.
Besides, this way I get to save the carbs for dessert!
**Ingredients (served two):**
* 900g pumpkin
* 2 tbsp olive oil
* 40g Parmesan cheese
* 2x 170g oyster blade steaks.
* 1 tbsp vegetable oil
* 1 tbsp butter
* 3 cloves of garlic
* 1 sprig of rosemary
* 100g salad greens
* Salad dressing: olive oil, fish sauce and vinegar to taste
* Salt and pepper to taste
**Instructions:**
1. The day before, preheat the oven to 200C/400F. Wash, peel and cube up the pumpkin.
2. 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.
3. Meanwhile, salt and pepper the steaks on both sides. Set on a wire rack over a dish, and leave in the fridge uncovered overnight.
4. Once pumpkin is tender, allow to cool before puréing. Work in batches if necessary. Mix in Parmesan, adjust for seasoning, and refrigerate overnight.
5. On the day, whisk the salad dressing ingredients together in a mixing bowl. Wash and dress the salad.
6. Plate the pumpkin purée, and microwave to reheat.
7. Sear the steaks on both sides in a well-preheated cast iron pan. Plate up and serve hot.
Full recipe: [https://servedwithrice.com/steak-on-parmesan-pumpkin-puree/](https://servedwithrice.com/steak-on-parmesan-pumpkin-puree/)
Cheers!