Description
A hearty and flavorful steak bowl featuring tender steak, roasted butternut squash, and a garlic herb marinade, perfect for a satisfying meal.
Ingredients
- 1 lb flank steak
- 1 butternut squash, peeled and cubed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: cooked quinoa or rice for serving
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- While squash is roasting, prepare the marinade for the steak. In a small bowl, combine the remaining 1 tbsp olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
- Place the flank steak in a shallow dish and pour the marinade over it, ensuring it’s well coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Heat a grill pan or skillet over medium-high heat. Sear the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain.
- Assemble the bowls: Divide cooked quinoa or rice (if using) between bowls. Top with roasted butternut squash and sliced steak.
- Garnish with fresh parsley, if desired.
Notes
- For a sweeter squash, you can add a drizzle of maple syrup before roasting.
- Adjust the herbs based on your preference. Sage or oregano would also work well.
- If you don’t have fresh herbs, you can use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Grilling/Pan-Searing
- Cuisine: American