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.
I love making these bowls because they come together quickly and the flavors always impress my family.
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:
- 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 to 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 to 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.
Pin This recipe often sparks wonderful family dinners filled with laughter and delicious conversations.
Serving Suggestions
Serve with a side of mixed greens to add freshness and a light red wine like Pinot Noir to complement the flavors.
Allergen Information
This dish contains no major allergens but always check ingredient labels for cross-contamination if you have specific dietary concerns.
Nutritional Information
Per serving the meal provides approximately 450 calories with 22 g total fat 34 g carbohydrates and 35 g protein.
Pin This recipe balances sweetness and savoriness beautifully making it a reliable favorite for weeknight dinners.
Recipe Questions
- → What cut of meat works best for this dish?
Sirloin steak is ideal due to its tenderness and flavor, but other cuts like ribeye can also work well if preferred.
- → How should I prepare the butternut squash for roasting?
Peel and cube the squash into even pieces, then toss with olive oil, garlic, salt, and pepper before roasting for even cooking and caramelization.
- → Can I use dried herbs instead of fresh thyme and rosemary?
Fresh herbs deliver the best flavor, but dried versions can be used in smaller amounts; add them earlier in cooking to release their aroma.
- → How do I check the steak’s doneness?
Cook the steak 4-5 minutes per side for medium-rare, or adjust time based on thickness and preferred doneness. Let the steak rest before slicing.
- → What can I serve alongside this meal?
A side of mixed greens adds freshness, and a light red wine like Pinot Noir pairs nicely with the savory steak and sweet squash.