Rump steak with macadamia pesto

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 1 organic lime(s), zest and juice
• 4 tbsp brown sugar
• ½ tsp cayenne pepper
• 9 tbsp extra virgin olive oil, good quality
• 1 chili pepper(s), green
• 30 g ginger
• 1 organic lemon(s), zest and juice
• 1 bunch of coriander leaves
• 50 g macadamia nuts
• 1 tbsp peppercorns, colored
• 1 tbsp peppercorns, white
• 800 g triplets
• 5 g sea salt
• 4 rump steak(s) or sirloin steaks or fillet steaks
• some butter
• some brown sugar for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Wash the pumpkin, dry it, quarter it, and remove the seeds. Place the pumpkin quarters on a baking sheet lined with baking paper. Preheat the oven to 190°C (top/bottom heat) or 170°C (fan). Halve the chili lengthwise, remove the seeds, and finely chop. Peel and finely dice the ginger. Rinse and dry the lime and lemon, and thinly grate the zest. Mix the lime and lemon juice, 2 tablespoons of sugar, cayenne pepper, and 4 tablespoons of olive oil. Brush the pumpkin pieces with the mixture. Cook in the preheated oven on the middle rack for 45 minutes. Rinse the coriander, shake it dry, and finely chop it. Set aside a few leaves for garnish. Blend all ingredients with the remaining olive oil, sugar, macadamia nuts, and a pinch of sea salt. Reserve some lemon zest for frying. Crush all types of pepper in a mortar and pestle. Wash and dry the steaks, cutting into or removing any fat. Season the steaks with pepper and a little salt on both sides and set aside. Wash the potatoes and boil them in salted water until tender. 15 minutes before the end of the pumpkin’s cooking time, sear the steaks on both sides. Finish cooking the steaks and pumpkin in the oven. This will take about 8-12 minutes, depending on the thickness. Drain the potatoes and fry them in a pan with butter, brown sugar, and lemon zest until the sugar has melted. Cut the steaks into thin slices and sprinkle with a little sea salt. Garnish the pumpkin wedges with the pesto and arrange the steaks on top. Pour the pesto over the top and garnish with the remaining coriander. Arrange on warmed plates with the roasted potatoes and serve immediately.