Save 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 bowl quickly became a family favorite the first time I served it, thanks to its fresh flavors and simple prep.
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.
- Toss 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 This recipe always brings us together in the kitchen and around the table, sharing stories and laughter as we enjoy each bite.
Notes
Serve with a side of mixed greens for extra freshness and pair well with a light red wine such as Pinot Noir.
Required Tools
Baking sheet, parchment paper, mixing bowls, large skillet, chef&s knife, cutting board, tongs
Allergen Information
Contains no major allergens. Always check ingredient labels for cross contamination if you have specific dietary concerns.
Save This bowl is perfect for a quick wholesome dinner with a gourmet touch.
Recipe FAQs
- → What is the best way to cook the steak for this dish?
Use a hot skillet with olive oil to sear the sirloin steak for 4–5 minutes per side, adding fresh herbs in the last minute to enhance aroma and flavor.
- → How do I ensure the butternut squash is roasted perfectly?
Cut the squash into uniform cubes, toss with olive oil, garlic, salt, and pepper, then roast at 400°F for 25–30 minutes until golden and tender.
- → Can I substitute other vegetables for butternut squash?
Yes, sweet potatoes make a great alternative, offering a similar texture and sweetness when roasted.
- → How should I season the steak and squash to enhance flavor?
Use salt, pepper, fresh garlic, thyme, and rosemary. Toss squash with half the garlic and season steak with the rest to create balanced seasoning.
- → What sides pair well with this meal?
Mixed greens offer freshness, while a light red wine like Pinot Noir complements the savory and sweet elements nicely.