New York Steak with Smashed Pumpkin & Green Peppercorn Sauce


COOKING TIME: 27 minutes


  • 4 New York Steaks from Chop Butchery
  • 1 tbsp Oil, eg. Rice Bran
  • 1kg Pumpkin, cut into chunks 
  • 1 sprig of Rosemary
  • ¼ tsp Cumin
  • ¼ tsp Nutmeg
  • Salt & Pepper
  • 2 tbsp Butter
  • 1 tbsp oil, eg. Rice Bran Oil
  • 1 small Brown Onion, finely diced
  • 1 to 2 tbsp Green Peppercorns in Brine, drained
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce  
  • 300 ml Cream
  • 1 to 2 tsp Salt


  1. Roast the pumpkin in the oven with the rosemary for 20 minutes.
  2. Meanwhile, heat a heavy based pan to a medium to high heat, drizzle with a splash of oil and add the steak. Sear for 4 to 5 minutes on each side then place on a plate and let rest.
  3. Add to the pan a splash of oil and the onion, sautéing for 3 minutes. Add the peppercorns, mustard, Worcestershire and cream. Allow to simmer for about 5 minutes, until the sauce has reduced by half and has begun to thicken.
  4. Remove the skin and place the cooked pumpkin, cumin, nutmeg, salt, pepper and butter in a bowl or pot.
  5. Smash the pumpkin with a wooden spoon until a rustic mash is formed.
  6. Slice the steak and serve with smashed pumpkin and top with sauce.