Graham Green - Green Herring’s Catering Aussie Beef Featherblade with Roasted Cauliflower and Squash
- Prep time 1Hr
- Cook time 1Hr
- Technique Roast
- Meat Beef
- Cut Blade
- Serves 5
Aussie Featherblade Steak with Roasted Cauliflower, Butternut Squash, Houmous Sauce, and Pomegranate Seeds
Ingredients
- 550g featherblade steak (110g per person)
- 500g cauliflower
- 500g butternut
- 300g edamame beans
- 2 lemons
- 5 tbsp hummus
- 5-6 tbsp pomegranate molasses
- 2-3 tbsp olive oil
- 3-4 tbsp rice vinegar
- 2-3 tbsp soy sauce
- 2 tsp oregano
- 2 tsp dry thyme
- 1 bunch fresh thyme
- 2 tsp paprika
- 100g pomegranate seeds
Method
- Pierce the steak a few times and place in a marinade of molasses, rice vinegar, soy and 1 tbsp paprika. Leave for at least an hour.
- Meanwhile, cut the cauliflower into florets and the butternut into cubes. Blanch cauliflower and edamame and set aside.
- Toss paprika, oregano, dried thyme and lemon zest (and chilli flakes if desired) in a bowl with olive oil. Toss the butternut and cauliflower in the mix. Put on a roasting tray and cook in a 160°C oven until done and set aside.
- Make a sauce in the same bowl by adding hummus, oil, a squeeze of lemon, fresh thyme, paprika and a little water.
- Take the steak out of the marinade and pat dry. Then, sear in a hot pan or grill with a little oil until rare (approximately 5 minutes) per side, then rest in a warm place for 15 to 20 minutes.
- Put the edamame onto the tray with the cooked veg and put back in the oven for 5 minutes to reheat.
- Pile the veg on a plate to make a "bed".
- Put meat back on the grill for a few seconds to heat the outside of the steak, then thinly slice.
- Lay the steak over the bed of vegetables, drizzle with the houmous, extra molasses and some pomegranate seeds.
- Then, serve.
