Easy and Flavorful Striploin Steak Recipe with Creamy Pumpkin Mash

The striploin has currently gained notoriety worldwide, being recognized for its abundant layer of fat concentrated on the side of the cut, intensifying its unmistakable flavor.

What about adding a surprisingly flavorful herb crust to this juicy beef cut to make it crunchy? Combined with creamy mashed pumpkin, it is perfect for lunch on any occasion. Check the recipe out!

INGREDIENTS

Chorizo Steak:

• 1 Minerva Angus Chorizo Steak
• 1 tablespoon of oil
• Salt to taste
• Black pepper, freshly ground, to taste

Herbs crust:

• 100g panko breadcrumbs
• 30g bread crumbs
• 50g butter
• Chopped thyme
• Chopped rosemary
• Salt to taste
• Black pepper, freshly ground, to taste

Pumpkin Puree:

• ½ peeled and cubed pumpkin
• 200 ml milk
• 50g butter
• Salt to taste
• Nutmeg to taste
• 50g grated Parmesan cheese

DIRECTIONS

Start with the pumpkin puree. In a medium-sized pot, add the pumpkin cubes, cover with water, and cook over medium heat.
When cooked, drain the water, mash until a puree is formed and put back over medium heat.
Add milk and butter and stir thoroughly. Season with salt, nutmeg and finish with grated Parmesan cheese. Set aside.

Then, cut Minerva Angus striploin into 6 steaks. Warm up a medium nonstick frying pan over high heat.

Add vegetable oil, Minerva Angus striploin steaks, season with salt and ground black pepper to taste and grill on each side for 5 minutes.

Put in a large baking pan and set aside.

Prepare the herb crust now. In a medium bowl, add Panko breadcrumbs, breadcrumbs, butter, thyme, rosemary and season with salt and ground black pepper to taste.

Stir thoroughly until thick flour is formed, then coat striploin steaks with it, forming a crust.

Bake in a preheated oven at 180°C (355°F) for about 5 minutes, or until the crust is crispy.
Serve immediately with the creamy pumpkin puree. Enjoy!