Garlic & Herb Cross Rib Steak with Creamy Pumpkin Sage Gnocchi

Serves: 2–3 | Prep: 15 min | Marinate: 6–12 hrs | Cook: 25 min

Ingredients

For the Steak

  • 1–1½ lbs Homestead cross rib steak (thin-cut, suitable for grilling)

  • 3 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp Worcestershire sauce

  • 2 garlic cloves, minced

  • 1 tsp each Dijon mustard, fresh rosemary and thyme

  • ½ tsp each salt and pepper

  • 1 tbsp butter

For the Pumpkin Gnocchi

  • 1 package Mamma Emma Potato Gnocchi

  • ⅓ cup pure pumpkin purée

  • 1 tbsp butter

  • ⅓ cup chicken broth, plus extra as needed

  • ¼ cup chopped walnuts

  • 4–6 fresh sage leaves

  • ¼ cup grated Asiago cheese

  • 2 tbsp heavy cream (optional)

  • Salt and pepper to taste

Let's Get Cooking!

1. Marinate: Combine olive oil, vinegar, Worcestershire, garlic, mustard, herbs, salt and pepper. Coat steak and refrigerate for 6–12 hours.

2. Cook the Steak: Pat steak dry and sear in a hot, lightly oiled skillet for 3–5 minutes per side, depending on thickness. Add butter during the final minute. For medium-rare, aim for a final temperature of 130–135°F. Rest 5–10 minutes, then slice thinly against the grain.

3. Make the Gnocchi: Melt butter in a skillet. Add sage and walnuts; cook 1 minute. Stir in pumpkin purée and broth. Add gnocchi and cook according to package directions until tender, adding broth as needed. Stir in Asiago and optional cream. Season to taste.

4. Serve: Plate the creamy pumpkin gnocchi alongside sliced steak. Finish with extra Asiago, walnuts and fresh sage.

Homestead Kitchen Tip

Cross rib is a flavourful, budget-friendly beef cut.  Always slice against the grain for tenderness.