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OLIVE-BRINED OAKEY PREMIUM WAGYU RUMP WITH GRILLED MUSHROOMS AND PUMPKIN PURÉE

Serves
4
Prep
20mins
Cook
1½hours
DIFFICULTY
medium
Ingredients
  • 4 x 250g Oakey Premium Wagyu rump steaks
  • 2 tsp Korean chilli flakes
  • ½ cup olive brine
  • 1 small butternut pumpkin
  • sea salt flakes and freshly-ground black pepper
  • ½ cup extra virgin olive oil
  • ½ tsp ground turmeric
  • 4 flat mushrooms
  • ½ cup pico de gallo salsa
  • saffron aioli, to serve
Method
  • Preheat oven to 200°C. Toss the steaks with the chilli flakes and brine, then set aside for 1 hour. Meanwhile, bake the pumpkin whole for 1 hour, until soft. Split, scoop, then pass through a sieve. Drain in a colander for 10 minutes, then season with salt and pepper, and mix in half the oil and the turmeric.
  • Drain the steaks, then drizzle with 1 Tbsp extra virgin olive oil. Cook on a hot barbecue grill or ribbed griddle for 12 minutes, turning often, until medium-rare. Set aside to rest for 3 minutes. Meanwhile, drizzle the mushrooms with the remaining oil and grill for 4 minutes, until softened.
  • Carve the steaks, then serve with the pumpkin, mushrooms, salsa and aioli.
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