Butternut Squash Garlic Herb Steak (Print Version)

Hearty bowls with seared steak, roasted squash, quinoa, and creamy garlic herb sauce. Ready in 45 minutes.

# Components:

→ Vegetables

01 - 2 cups butternut squash, peeled and diced
02 - 3 garlic cloves, minced
03 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
04 - 1/2 teaspoon fresh thyme, chopped
05 - 1/2 teaspoon fresh rosemary, chopped

→ Grains

06 - 1 cup quinoa, rinsed
07 - 2 cups water

→ Meat

08 - 1 pound sirloin or ribeye steak, cut into 1-inch cubes

→ Dairy

09 - 1/2 cup heavy cream or Greek yogurt

→ Oils and Seasonings

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, divided
12 - 1/2 teaspoon black pepper, divided

# Directions:

01 - Preheat oven to 400°F.
02 - Toss diced butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped herbs. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - In a medium saucepan, bring 2 cups water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Set aside.
04 - Heat a cast iron skillet over medium-high heat. Pat steak cubes dry and season with remaining salt and pepper. Sear in 1 tablespoon olive oil for 2 to 3 minutes per side until browned and cooked to desired doneness. Remove from heat and let rest for 3 minutes.
05 - In a blender or food processor, combine minced garlic, heavy cream or Greek yogurt, remaining herbs, and a pinch of salt. Blend until smooth and creamy.
06 - Divide cooked quinoa among four bowls. Top each with roasted butternut squash and seared steak cubes. Drizzle generously with garlic herb sauce.
07 - Garnish each bowl with fresh parsley and serve warm.

# Expert Advice:

01 -
  • The sauce is ridiculously creamy without being heavy, and it ties everything together like you planned this meal for days instead of throwing it together.
  • Every component can be prepped separately, which means you can actually enjoy cooking instead of stress-sweating over timing.
  • It tastes fancy enough to serve to people whose opinions matter, but simple enough that you won't feel exhausted afterward.
02 -
  • Don't skip patting the steak dry—I learned this the hard way when I rushed and ended up with steam-cooked meat instead of a proper sear.
  • The sauce needs to stay cool when you blend it; if your cream gets warm, it can separate and look broken rather than silky.
03 -
  • Cast iron skillet is genuinely better for searing steak—it holds heat more evenly and creates that restaurant-quality crust you can't quite replicate in regular cookware.
  • Save the quinoa-cooking water if it doesn't all absorb; you can thin out the cream sauce with a tablespoon if you prefer it less rich.
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