I really have become “Pumpkin”
Obsessed over the last few years. 9 times out of 10 if there’s pumpkin in the house, more than likely I’m going to think of a weird way to create a dish with it? This just came out “AWSOME” way better than I had anticipated!!
2 8oz sirloin steak
1/2 can pumpkin purée
3 cups cooked brown rice
2 cups cheddar cheese
2 tablespoons flour
4 drizzles Balsamic vinegar
1 tablespoon Rice wine vinegar
2 tablespoon smart balance or butter
1 tablespoon smoked paprika
5 sage leaves chopped or Chiffonade
1 cup low sodium chicken stock
1 cup fat free cream
1 large shallot chopped
1/2 cup Smoked house peanuts ( I used Bacon and Cheddar)
Salt and pepper
Fresh parsley and Sage for garnish
First remove your sirloin from package and pat dry( both sides) with a paper towel. Drizzle Balsamic vinegar over the top of each piece of sirloin and coat both sides with your hands. Then add Smoked paprika, salt and Pepper to both sides. Place on a heated grill pan ( heat pan over med high heat) and grill on both side for 4 mins each( longer if your like your sirloin a little more well done). Once fully cooked remove from grill and set aside to rest.
In a 350 degree oven add your smoked house peanuts on a baking sheet and cook for 6 mins until the aroma fills your entire house. Remove and set aside.
Pumpkin and Sage Cheesy rice:
Med sized sauce pan add 2 tablespoons of smart balance or butter and melt over med heat. Once butter is melted, add 1 shallot chopped . Cook shallot for 1 min and add 2 tablespoons of flour, stir and cook out for about 1 min. Once flour is cooked out, add 1 cup low sodium chicken stock and 1 cup fat free cream. Stir with a whisk till sauce is starting to become thicker and add 2 tablespoons of your pumpkin purée and stir. Once pumpkin is fully mixed into your sauce, add you cheese 1 cup at a time. Mix and remove from heat. Next add your chopped sage and stir into your cheese sauce. Plate your cheesy pumpkin rice on to a platter and place you beautiful sliced piece of sirloin on top “fanned out” and add your oven roasted peanuts. Add more chopped sage and parsley for garnish and serve.
Cooking time: 20 to 25 mins
Serves 4 peeps.