WW 6pt
serves 4
2 cups Jap pumpkin, chopped
1/3 cup balsamic vinegar
1/3 cup worcestershire sauce
2 garlic cloves, crushed
4 x 150 sirloin or scotch fillet steaks
4 large potato, peeled and diced
1 cup skim milk
2 tbs wholegrain mustard
2 cups steamed beans, to serve
Preheat oven to 200C (180C fan forced). Place pumpkin on an oven tray, lined with baking paper. Bake for 20 minutes.
Meanwhile, combine the balsamic, worcestershire sauce and garlic in a shallow non-metallic dish. Add the steak and turn to coat. Stand for 10 minutes
Cook the potato in a large pan of boiling water for 10-12 minutes or until tender. Drain and return to pan. Add the milk and mustard and mash until smooth, seasoning to taste with salt and freshly ground pepper.
Meanwhile, preheat and oil-sprayed chargrill pan or small frying pan over high heat. Remove the steak from the marinade and cook for 3 minutes each side (for medium) or until cooked to your liking. Remove from pan and cover with foil and stand for 5 minutes.
Spoon mash onto a serving plate, top with the steak and serve with steamed beans and roasted pumpkin.
