Save It A vibrant and satisfying bowl combining juicy garlic-herb steak with sweet roasted butternut squash, finished with aromatic herbs for a deliciously balanced meal.
This recipe quickly became a favorite at my house for its balance of flavors and ease of preparation.
Ingredients
- Sirloin steak: 1 lb (450 g)
- Butternut squash: 2 cups (about 300 g), peeled and cubed
- Fresh garlic: 4 cloves, minced
- Fresh thyme: 2 tsp, chopped
- Fresh rosemary: 2 tsp, chopped
- Salt and pepper: to taste
- Extra virgin olive oil: 2 tbsp
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare squash:
- In a bowl, toss the cubed butternut squash with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast squash:
- Roast the squash for 25 30 minutes, stirring halfway through, until golden brown and tender.
- Season steak:
- Pat the sirloin steak dry. Season both sides with salt, pepper, and the remaining garlic.
- Cook steak:
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and sear for 4 5 minutes per side, or until desired doneness.
- Add herbs:
- In the last minute of cooking, add the chopped thyme and rosemary to the skillet, spooning the herbed oil over the steak.
- Rest steak:
- Remove the steak from the pan and let it rest, covered loosely with foil, for 5 minutes.
- Slice steak:
- Slice the steak thinly against the grain.
- Assemble bowls:
- Divide roasted butternut squash and steak slices among 4 bowls. Drizzle with pan juices and garnish with extra herbs if desired.
Save It My family loves gathering around this bowl as it combines comfort and freshness in every bite.
Serving Suggestions
Serve with a side of mixed greens for extra freshness and pair with a light red wine, such as Pinot Noir.
Allergen Info
Contains no major allergens. Always check ingredient labels for cross-contamination if you have specific dietary concerns.
Tools Needed
Baking sheet, parchment paper, mixing bowls, large skillet, chefs knife, cutting board, and tongs are required.
Save It This dish is sure to impress your guests with its blend of flavors and effortless preparation.
Recipe FAQs
- → Can I substitute sweet potato for butternut squash?
Yes, sweet potatoes offer a similar sweetness and texture that works well roasted alongside garlic-herb steak.
- → How should I cook the steak for best results?
Pat the sirloin dry, season with salt, pepper, and garlic, then sear in olive oil over medium-high heat for 4–5 minutes per side, adding fresh thyme and rosemary near the end.
- → What herbs complement this dish?
Fresh thyme and rosemary bring bright, aromatic notes that enhance both the steak and squash flavors.
- → Is there a way to add smokiness to the squash?
Toss the butternut squash with a pinch of smoked paprika before roasting to introduce a subtle smoky flavor.
- → What can I serve on the side for freshness?
A simple mixed green salad or lightly dressed fresh greens complement the richness of the steak and squash.