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Steak with Romesco Sauce
and roasted butternut squash salad

Active: 25 min Total: 40 min
This roasted butternut squash does double duty - turned into a hearty salad tonight and then thrown into chili tomorrow night. You'll also enjoy simple steak so much more with your leftover romesco sauce.
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Ingredients

Metric
Servings:
4
Roasted Flank Steak with Romesco Sauce:
  • Green onions - 2 stalks , white parts, chopped
  • Flank steak - 1 1/2 lbs ((You can also substitute another cut of steak like NY strip, skirt, or rib-eye. If you don't like red meat, try grilling up chicken breasts))
  • Honey - 1 Tbsp
  • Balsamic vinegar - 3 Tbsp
  • Leftover romesco sauce - 1/2 cup
Roasted Butternut Squash Salad:
  • Butternut squash - 1 1/2 lbs , peeled & chopped into 1/2" cubes
  • Olive oil - 2 Tbsp + 3 Tbsp
  • Apples - 2 , chopped ((my fave are honey crisp or pink ladies))
  • Honey - 1 Tbsp
  • Balsamic vinegar - 2 1/2 Tbsp
  • Mixed greens - 6 oz
  • Walnuts - 1/2 cup , crushed

Nutrition Facts

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Prep

  1. Butternut squash {Double if making tomorrow's chili} - Peel and chop. Toss with first half of the olive oil. Salt and pepper generously and roast for 20 to 30 minutes in a 400F (204C) degree oven. (Can be done up to 4 days ahead)
  2. Apples - Prep as directed.
  3. Green onions - Prep as directed. (Can be done up to 3 days ahead)
  4. Marinate steak - Mix together honey, balsamic vinegar, and white parts of green onions. Cover steak in marinade, some salt and pepper, and tenderize with a fork. Marinate for at least 30 minutes, up to a day. (Can be done up to 1 day ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Optional step - Sear steak on stovetop first for prettier coloring: Preheat an oven-safe pan like a skillet over medium-high heat. Add steak(s) and sear on both sides for 2 minutes. If you skip this step, just place steak onto a sheet pan.
  3. Transfer to oven and roast for 6 to 13 minutes. If you seared steak first, it'll take less time to cook, and if you want it rarer, also pull it out sooner.
  4. Whisk together honey, balsamic vinegar, second half of olive oil. Salt and pepper to taste.
  5. Toss with butternut squash, apples, mixed greens, and walnuts. {If you roasted enough butternut squash for tomorrow's meal, remember to save some}
  6. Enjoy steak covered with romesco sauce and butternut squash salad on the side!

Nutrition Facts

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