Beef Flat-Iron Steaks with Roasted Pumpkin & Porcini Mushroom Sauce

By Nadiia Topham

Beef Flat-Iron Steaks with Roasted Pumpkin & Porcini Mushroom Sauce

Beef Flat-Iron Steaks with Roasted Pumpkin & Porcini Mushroom Sauce. In the mood for a comforting winter dish? This flavoursome flat-iron steak is sure to do the trick. 

Serves 2-3


1 pack Silver Fern Farms Beef Flat-Iron Steaks

20g dried porcini mushrooms

600g pumpkin, cut into small cubes

5 rashers streaky bacon, cut into thin pieces

250 g baby carrots, halved lengthways

3-4 baby onions, peeled, cut into quarters

1 tbsp olive oil

3-4 tsp butter

2 shallots, peeled, diced

3 garlic cloves, crushed

350ml lager beer

Thyme Leaves, to garnish


Remove Silver Fern Farm Flat-Iron Steaks from the fridge and packaging. Set aside to rest at room temperature for 5 minutes. Season with salt and freshly ground pepper, then drizzle with olive oil.

Soak porcini mushrooms in 1 cup boiling water for 10 minutes.

Preheat oven to 200°C. Place pumpkin, onions, bacon and baby carrots onto a baking tray. Roast in oven for 30-35 minutes.

Heat a frying pan or grill plate over a medium-high heat.  Fry steaks for 2 1/2- 3 minutes each side. Remove from frying pan, cover with aluminium foil and set aside to rest for 5 minutes before slicing.

Heat olive oil and butter in the same frying pan. Fry shallots and garlic until tender, then add the porcini mushrooms, including the soaking water. Bring to the boil, then add lager. Season to taste with salt and freshly ground black pepper. Simmer until liquid has reduced by half and sauce has thickened.

To serve, arrange the roasted vegetables on a serving platter or individual serving plates. Top with slices of steak and drizzle liberally with mushroom sauce. Garnish with fresh thyme leaves. Serve with crusty garlic bread, if desired. 


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