- 2 rump steaks
- 1 butternut squash
- A 50g pack of sun dried tomatoes
- A 200g bag of cavolo nero
- A handful of rosemary, leaves only
- 2 garlic cloves
- 50ml boiling water
- 2 tsp + ½ tbsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Foil
- A couple of bowls
- Heatproof measuring jug
- Frying pan
- 1.
Heat your oven to 200C/190C fan/Gas 6.
- 2.
Cut your squash in half lengthways. Scoop out the seeds. Cut the squash into 3 cm chunks (no need to peel). Chuck on a baking tray. Wrap the unpeeled garlic cloves in a square of foil. Put next to the squash.
- 3.
Slide the squash into the oven and roast for 30 mins till the squash is soft. The skin will soften during roasting.
- 4.
Meanwhile, finely chop the sun dried tomatoes and pop in a bowl. Cover with 50 ml boiling water to soften them. Finely shred the cavolo nero.
- 5.
When the squash has 10 mins left to cook, rub 1 tsp oil into each steak and season. Heat a frying pan over a high heat. Carefully place each steak into the pan. Cook for 3 mins on each side for rare, 5 mins on each side for medium and 6-7 mins on each side for well done.
- 6.
Remove the steaks and place on a plate to rest. Cover with foil.
- 7.
Take the squash out of the oven and put in a bowl. Remove the garlic from the tray and use a fork to press the flesh from its skin. Add to the bowl. Add the sun dried tomatoes along with any soaking liquid. Season and mash. Cover with foil.
- 8.
Put the pan you cooked your steaks in back on the heat. Add ½ tbsp oil. Throw in the rosemary leaves and cavolo nero. Add a pinch of salt and fry for 3 mins. Serve with the rested steaks and sunsquash mash.
- 9.