Vegetables from the tray to rump steak

Name: Vegetables from the tray to rump steak
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Onions; 1 Garlic bulb; 1 (approx. 1.25 kg) Hokkaido Pumpkin; 500 g Tomatoes; 800 g Potatoes; 12 Stem(s) Thyme; 1 1/2 TABLESPOONS coarse sea salt; 4-6 Tbsp Olive oil; 4 Rump steaks (approx. 250 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Onions
1 Garlic bulb
1 (approx. 1.25 kg) Hokkaido Pumpkin
500 g Tomatoes
800 g Potatoes
12 Stem(s) Thyme
1 1/2 TABLESPOONS coarse sea salt
4-6 Tbsp Olive oil
4 Rump steaks (approx. 250 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Aluminium foil

Directions

1
Peel the onions and cut them into halves or quarters, depending on their size. Remove the garlic cloves from the bulb. Wash, clean and halve the pumpkin and remove the seeds. Cut the flesh into slices, possibly halve the slices. Wash, clean and halve the tomatoes. Peel and wash potatoes and cut them into thirds lengthwise. Wash thyme, shake dry. Put 3-4 stems aside, pluck the leaves from the remaining stems
2
Put onions, garlic, pumpkin, tomatoes and potatoes in a large bowl. Add thyme, 1 tablespoon sea salt and olive oil, mix well. Place on the fat pan of the oven and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes
3
In the meantime, cut the fat side of the meat with a sharp knife. Heat the oil in a pan and fry the meat for 3-5 minutes on each side, depending on its thickness. Season with salt and pepper and remove. Wrap in foil and let it rest for about 10 minutes
4
Arrange the vegetables on a plate, sprinkle with 1/2 tablespoon sea salt and garnish with the remaining thyme. Add meat, sprinkled with ground pepper. Herb butter tastes good with it