Grilled porterhouse, carrots serve with pumpkin two ways

Grilled porterhouse, carrots served w pumpkin two way

I got porterhouse steaks and pumpkin on sale today. I though let’s try make two ways pumpkin method. Then I also add carrot to it. This is simple and quick meal.

Not much needed done. Happy that I tried two ways method with pumpkin. My dinner is delicious, and I enjoyed it. Let’s cook!!!


4 Porterhouse steaks
800 g pumpkin, skin peeled, washed and cut into bite size
4 Tbs cayenne powder
2 Tbs chili powder (opt)
2- 4 Tbs cream fraiche
2 Tbs orange juice
1/8 c beef stock
1 small piece mandarin skin
Water to boil
4 sprigs of spring onions, cut to garnish
4-8 Tsp chili oil

To marinade steaks for2-4 hours:

oil, about 5-8 Tbsp
salt and black pepper
8 Tbsp Oyster sauce
2 Tbsp honey
A few dashes of Worcester sauce


Pre heat oven 200 degrees C. Place marinade in a plastic bag with steaks. Give it some gentle massage and set aside at room temperature until later. Place pumpkin pieces in a microwave safe dish with enough water on high for 18 minutes slightly tender not too soft.

Drained them well and stand for 10-15 minutes. Then sprinkle cayenne and chili onto pumpkins and place in the baking tray. Bake pumpkins for 20-30 minutes.

Using the same boiling water, in the microwave save dish, cook the carrots pieces on high for 20 -30 minutes until tender. Place the steaks in grill pan, grill 10-15 minutes on one side turn the other side and grill further 10 minutes or to your liking.

Mine steak is well done. Rest steaks for 8 minutes before slicing them. While steaks rest, take some pumpkin and blend it with cream, orange juice, mandarin skin and stock until smooth. Place carrots in the oven to keep warm with the rest of pumpkin.

To assemble: place pumpkin puree in the middle then remaining pumpkin and carrots on the top side. Then arrange sliced steaks alongside with the carrots. Sprinkle spring onion and drizzle with chili oil over the vegetables and steaks.