by Leah Halmagyi


  • 4 x 200g scotch fillet steaks
  • sea salt flakes and freshly-ground black pepper
  • 12 cloves garlic
  • 1 cup extra virgin olive oil
  • 500g butternut pumpkin, chopped
  • ½ tsp ground nutmeg
  • 16 small Portobello mushrooms
  • 1 bunch parsley leaves
  • ½ bunch thyme
  • ½ bunch mint
  • 1 tsp capers
  • finely grated zest and juice of 2 lemons


Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 4

1 Preheat oven to 180°C. Season the steaks with salt and pepper, then mince 4 cloves garlic and rub all over along with 2 tsp extra virgin olive oil. Set aside. Toss the pumpkin in 1 Tbsp extra virgin olive oil, season with salt, then bake for 45 minutes, until tender. Mix with the nutmeg and puree until smooth.
2 Finely slice 4 cloves garlic and toss with the mushrooms and 2 Tbsp extra virgin olive oil. Season with salt, then bake for 25 minutes.
3 Combine the herbs, capers, zest half the juice and remaining garlic in a blender with the remaining extra virgin olive oil and puree until smooth. Season with salt.
4 Grill the steak on a hot barbecue grill for 8 minutes, turning several times, until medium. Rest briefly, then carve and serve with the pumpkin mash, mushrooms and salsa verde.