Pin 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 dish quickly became a family favorite as the blend of flavors is both comforting and fresh.
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
- Step 1:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- 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.
- Step 3:
- Roast the squash for 25&30 minutes, stirring halfway through, until golden brown and tender.
- Step 4:
- Meanwhile, pat the sirloin steak dry. Season both sides with salt, pepper, and the remaining garlic.
- Step 5:
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and sear for 45 minutes per side, or until desired doneness.
- Step 6:
- In the last minute of cooking, add the chopped thyme and rosemary to the skillet, spooning the herbed oil over the steak.
- Step 7:
- Remove the steak from the pan and let it rest, covered loosely with foil, for 5 minutes.
- Step 8:
- Slice the steak thinly against the grain.
- Step 9:
- Assemble the bowls: divide roasted butternut squash and steak slices among 4 bowls. Drizzle with pan juices and garnish with extra herbs if desired.
Pin Preparing this meal together has become a lovely weekend family tradition.
Serving Suggestions
Serve with a side of mixed greens for extra freshness and balance the rich flavors of the bowl.
Flavor Variations
For added flavor, toss the squash with a pinch of smoked paprika before roasting or add a splash of balsamic vinegar before serving.
Storage Tips
Store leftover steak and squash separately in airtight containers in the refrigerator for up to 3 days.
Pin Enjoy the harmony of savory steak and sweet squash in every bite for a wholesome meal.
Recipe Q&A
- → What cut of steak works best for this dish?
Sirloin steak is ideal due to its tenderness and flavor, but other tender cuts like ribeye or flank can also be used.
- → How do you ensure the butternut squash is perfectly roasted?
Cut the squash into uniform cubes and roast at 400°F (200°C), stirring halfway to achieve even caramelization and tenderness.
- → Can I prepare this dish in advance?
Yes, roast the squash and cook the steak ahead. Reheat gently before assembling to maintain texture and flavor.
- → What herbs enhance the garlic flavor in the steak?
Fresh thyme and rosemary complement garlic beautifully, adding aromatic depth to the seared steak.
- → Are there suggested variations for this meal?
Try adding smoked paprika to the squash for a smoky note or substitute sweet potatoes for a different sweetness profile.
- → What sides pair well with this bowl?
A crisp mixed green salad or a light red wine like Pinot Noir balances the richness of the steak and squash.