Pumpkin FUFU
- 30m Prep Time
- 30m Cook Time
- 5h Ready In
Mashed pumpkin fufu paired with grilled skirt steak marinated in citrus and spices, served with chimichurri sauce.
Ingredients
- 1 small pie pumpkin peeled, seeded, and diced into 1-inch cubes
- 1/4 lbs natural nitrate-free uncured bacon diced
- 1 medium yellow onion peeled and diced
- 4 clove garlic minced
- Sea salt and freshly cracked black pepper to taste
- 10 clove garlic peeled
- 1 tsp sea salt
- 1/2 tsp black peppercorns
- 1/2 cup orange juice from sour oranges (Seville oranges) or 1/4 cup regular orange juice and 1/4 cup freshly squeezed lime juice
- 1/2 cup white onion diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup avocado oil
- 2 lbs grass-fed skirt steak cut into 4 portions
- Chimichurri Sauce
Nutrition (per serving, estimated)
Estimated based off 5 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 884 mg
- Iron: 8.63 mg
- Magnesium: 123 mg
- Phosphorus: 731 mg
- Potassium: 1927 mg
- Zinc: 5.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp sea salt
- 1/2 tsp black peppercorns
- 1/2 cup orange juice from sour oranges (Seville oranges) or 1/4 cup regular orange juice and 1/4 cup freshly squeezed lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup avocado oil
- Chimichurri Sauce
Prepare
- 1 small pie pumpkin, peeled, seeded, and diced into 1-inch cubes
- Dice 1/4 lbs natural nitrate-free uncured bacon
- 1 medium yellow onion, peeled and diced
- Mince 4 clove garlic
- Sea salt and freshly cracked black pepper, to taste
- Peel 10 clove garlic
- Dice 1/2 cup white onion
- 2 lbs grass-fed skirt steak, cut into 4 portions
Let's Cook
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Step 1.
Place the pumpkin pieces in a medium pot and fill with enough salted water to cover. Bring to a boil and cook until the pumpkin is fork tender, about 12 to 14 minutes.
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Step 2.
Drain the pumpkin into a colander and discard the cooking water. Transfer the pumpkin to a bowl and mash using a root masher or the back of a spoon. Set aside.
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Step 3.
Heat a medium sauté pan over medium heat and add the bacon pieces. Cook the bacon until it has turned brown but is not fully crispy, and most of the fat has rendered out, about 5-7 minutes.
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Step 4.
Drain off most of the rendered fat, leaving about 1 tablespoon in the pan, being careful not to lose any bacon bits. Add the diced onion and garlic, and sauté for about 5 minutes until the onion is soft and translucent.
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Step 5.
Remove the pan from heat and add the mashed pumpkin to the pan. Gently fold the mixture until uniform and smooth. Adjust seasoning with salt and pepper if needed.
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Step 6.
Transfer the mixture to a serving dish and keep warm, covered on the stove until ready to serve.
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Step 7.
Make the marinade: Using a mortar and pestle or a blender, mash or pulse the garlic cloves, salt, and pepper into a paste. Add the citrus juice, diced white onion, cumin, and oregano, and stir just to combine. Transfer to a bowl and whisk in the avocado oil. Allow the mixture to sit for 15 minutes to let the flavors meld.
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Step 8.
Place the skirt steak portions in a shallow dish and add enough marinade to cover the meat. Wrap the dish in plastic wrap and refrigerate for at least 4 hours or overnight.
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Step 9.
When ready to cook, remove the steak from the marinade and wipe off excess oil to prevent grill flare-ups. Preheat the grill to high heat (coals should be white-hot).
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Step 10.
Grill the steak to your preferred doneness. For medium rare, cook about 4 minutes per side. For cross-hatch marks, cook 2 minutes, rotate 45 degrees, cook 2 more minutes, then flip and repeat. Once done, let the steak rest for at least 5 minutes before slicing.
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Step 11.
Slice the steak at a 45-degree angle, on a bias, against the grain. Serve with Chimichurri Sauce.