Australian · intermediate
Australian Wattleseed Glazed Halal Beef Rump With Roasted Squash
Tender pan-seared halal beef rump steaks coated in a aromatic wattleseed and honey reduction, paired with sweet roasted butternut squash.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200C (400F) and toss the butternut squash cubes with 1 tablespoon olive oil, half the salt, and half the pepperberry.
- 02
Spread squash on a baking sheet and roast for 18 minutes until tender and caramelized at the edges.
- 03
Season halal beef rump steaks evenly with the remaining salt and pepperberry.
- 04
Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat and sear steaks for 3 to 4 minutes per side for medium-rare.
- 05
Remove steaks from the skillet to rest on a plate, keeping the pan juices over low heat.
- 06
Stir ground wattleseed, honey, and halal beef stock concentrate into the skillet juices, simmering for 2 minutes to form a glossy glaze before spoonfuls are served over steaks and squash.
A LITTLE KITCHEN KNOW-HOW
Pan Glazing
Reducing pan juices with honey and native spices to coat seared meat with rich flavor.
Notes from the kitchen
- Let the beef rest for at least 5 minutes before slicing to retain moisture.
- Wattleseed adds a unique nutty, roasted coffee aroma to dark meats.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.