Mustard-Crusted Rump Steaks with Roast Pumpkin Salad

Steps

1. oven to 210oC. Line an oven tray with baking paper. Preheat BBQ hotplate to high (if using).
2. Toss pumpkin, carrot and red onion on prepared tray with pumpkin spice mix and a drizzle of olive oil. Season with salt and roast for 12 minutes. Remove tray from oven, sprinkle over pumpkin seeds and roast for a further 5 minutes, until pumpkin is tender and seeds are toasted. Set pumpkin aside to cool at least 10 minutes.
3. While pumpkin cooks, tear lettuce leaves into 2–3cm pieces. Place in a large bowl and set aside
4. In a medium bowl, combine breadcrumbs, mustard and salt. Set aside. Pat steaks dry with paper towels and place on a tray. Season with a salt, divide mustard crust mixture evenly over steaks and press down firmly to adhere.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook steaks, crusted-side-down first, for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Use a fish slice when turning steaks to make this easier.
6. Set steaks aside to rest for about 5 minutes before slicing thickly against the grain. When pumpkin has finished roasting, add to bowl with lettuce and toss with all remaining roast pumpkin salad ingredients. Season to taste with salt and pepper.
7. divide roast pumpkin salad between plates and top with slices of mustard-crusted rump steaks. Sprinkle over crumbled feta.