Ingredients
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
Prep
- 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)
- Apples - Prep as directed.
- Green onions - Prep as directed. (Can be done up to 3 days ahead)
- 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
- Preheat oven to 400F (204C) degrees.
- 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.
- 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.
- Whisk together honey, balsamic vinegar, second half of olive oil. Salt and pepper to taste.
- Toss with butternut squash, apples, mixed greens, and walnuts. {If you roasted enough butternut squash for tomorrow's meal, remember to save some}
- Enjoy steak covered with romesco sauce and butternut squash salad on the side!
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