Butternut Squash Garlic Herb Steak Recipe

Introduction

This Butternut Squash Garlic Herb Steak recipe combines tender sirloin with sweet, roasted squash and aromatic herbs. It’s a comforting yet elegant dish perfect for any night of the week.

Ingredients

• 1 lb sirloin steak
• 2 cups butternut squash, peeled and cubed
• 4 cloves fresh garlic, minced
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• 2 tbsp extra virgin olive oil

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed butternut squash with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper. Spread it evenly on the prepared baking sheet.
3. Step 3: Roast the squash for 25 to 30 minutes, stirring halfway through, until golden and tender.
4. Step 4: Pat the sirloin steak dry with paper towels and season both sides with salt, pepper, and the remaining minced garlic.
5. Step 5: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 4 to 5 minutes on each side until it reaches your desired doneness.
6. Step 6: In the final minute of cooking, add the chopped thyme and rosemary to the skillet. Spoon the herbed oil over the steak to infuse it with flavor.
7. Step 7: Remove the steak from the heat and loosely cover it with foil. Let it rest for 5 minutes to retain its juices.
8. Step 8: Slice the steak thinly against the grain for tenderness.
9. Step 9: Divide the roasted butternut squash and sliced steak evenly into four bowls. Drizzle with pan juices and garnish with extra herbs if desired.

Tips & Variations

• For extra flavor, marinate the steak for 30 minutes in olive oil, garlic, and herbs before cooking.
• Swap sirloin for ribeye or flank steak depending on your preference and budget.
• Try adding a sprinkle of smoked paprika to the squash for a subtle smoky note.
• If fresh herbs aren’t available, use 1 teaspoon each of dried thyme and rosemary instead.

Storage

Store leftover steak and roasted butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to avoid drying out the steak.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well. Just thaw and drain any excess moisture before roasting to ensure it becomes tender and golden.

How do I know when the steak is done?

Use a meat thermometer for the most accurate results: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Adjust cooking time to your preferred doneness.