Graham Green - Green Herring’s Catering Aussie Beef Featherblade with Roasted Cauliflower and Squash

  • Prep time 1Hr
  • Cook time 1Hr
  • Technique Roast
  • Meat Beef
  • Cut Blade
  • Serves 5

Aussie Featherblade Steak with Roasted Cauliflower, Butternut Squash, Houmous Sauce, and Pomegranate Seeds


  • 550g featherblade steak (110g per person)
  • 500g cauliflower
  • 500g butternut
  • 300g edamame beans
  • 2 lemons
  • 5 tbsp hummus
  • 5-6 tbsp pomegranate molasses
  • 2-3 tbsp olive oil
  • 3-4 tbsp rice vinegar
  • 2-3 tbsp soy sauce
  • 2 tsp oregano
  • 2 tsp dry thyme
  • 1 bunch fresh thyme
  • 2 tsp paprika
  • 100g pomegranate seeds


  1. Pierce the steak a few times and place in a marinade of molasses, rice vinegar, soy and 1 tbsp paprika. Leave for at least an hour.
  2. Meanwhile, cut the cauliflower into florets and the butternut into cubes. Blanch cauliflower and edamame and set aside.
  3. Toss paprika, oregano, dried thyme and lemon zest (and chilli flakes if desired) in a bowl with olive oil. Toss the butternut and cauliflower in the mix. Put on a roasting tray and cook in a 160°C oven until done and set aside.
  4. Make a sauce in the same bowl by adding hummus, oil, a squeeze of lemon, fresh thyme, paprika and a little water.
  5. Take the steak out of the marinade and pat dry. Then, sear in a hot pan or grill with a little oil until rare (approximately 5 minutes) per side, then rest in a warm place for 15 to 20 minutes.
  6. Put the edamame onto the tray with the cooked veg and put back in the oven for 5 minutes to reheat. 
  7. Pile the veg on a plate to make a "bed".
  8. Put meat back on the grill for a few seconds to heat the outside of the steak, then thinly slice.
  9. Lay the steak over the bed of vegetables, drizzle with the houmous, extra molasses and some pomegranate seeds.
  10. Then, serve.