This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a saucepan, cover pumpkin with water. Bring to the boil. Simmer for 20 minutes until tender. Drain. Reserve ½ cup pumpkin.
2.In a medium saucepan, heat half the oil on high. Sauté cabbage and onion for 3-4 minutes. Add pumpkin and mustard. Season. Cover and set aside.
3.In a large frying pan, heat remaining oil on high. Cook steaks for 2-3 minutes each side. Remove and set aside, covered, to rest.
4.In a frying pan, melt butter on medium. Add pumpkin, walnuts and sage, then cook for 2-3 minutes until a thick paste forms.
5.Serve warm bubble ’n’ squeak topped with steak and pumpkin butter. Serve with spinach and extra onions.