# Components:
→ Meat & Protein
01 - 1 lb sirloin steak
→ Vegetables
02 - 2 cups butternut squash, peeled and cubed
03 - 4 cloves garlic, minced
→ Herbs & Seasonings
04 - 2 tsp fresh thyme, chopped
05 - 2 tsp fresh rosemary, chopped
06 - Salt, to taste
07 - Black pepper, to taste
→ Oils
08 - 2 tbsp extra virgin olive oil
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Spread evenly on the lined baking sheet.
03 - Roast the squash for 25 to 30 minutes, stirring halfway through, until tender and golden brown.
04 - Pat the sirloin steak dry and season both sides with salt, pepper, and the remaining minced garlic.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak for 4 to 5 minutes per side or until desired doneness.
06 - During the last minute of cooking, add chopped thyme and rosemary to the skillet and spoon the herb-infused oil over the steak.
07 - Remove steak from heat and loosely cover with foil. Let rest for 5 minutes.
08 - Slice steak thinly against the grain.
09 - Divide roasted butternut squash and sliced steak among four bowls. Drizzle with pan juices and garnish with additional herbs if desired.
