This one is for the meat-lovers! Lean and juicy, steak never tasted this good! Pair it with pumpkin mash and steamed greens and this is the perfect easy meal for a mid-week dinner or high protein recovery meal after an intense exercise session.

Serves 1

Prep time: 20 minutes. Cook time: 30 minutes.

Ingredients

100g lean beef fillet

1 Tablespoon (20ml) extra virgin olive oil (EVOO)

Black pepper, to taste

100g pumpkin, peeled and diced

1 cup (250ml) salt-reduced beef or vegetable stock

1 clove garlic, crushed

½ bunch (~ 4 spears) asparagus, trimmed

2 small florets broccolini

¼ lemon, juiced

Method

1. Brush steak with ½ Tablespoon EVOO and add black pepper as desired. Cover and sit for at least 20 min.

2. Boil and cook pumpkin in stock for 15-20 min or until soft. Strain. Mash pumpkin with remaining EVOO, garlic and cannellini beans. Add stock if too dry.

3. Grill asparagus spears and broccolini on medium heat for 5-6 minutes or until softened and lightly charred. The broccolini may take a little longer to cook.

4. Cook steak over medium-high heat for 3-4 minutes on each side. Remove from pan and let sit. Add lemon juice to the pan to mix with juices.

5. Serve mash, steak and asparagus together, topped with juices from pan.