What you'll be getting:

Skirt Steak with Butternut Squash Puree and Veggies

Per Serving

5 oz skirt steak, topped with salt and pepper

100 g veggies (onions, kale, brocolini, tossed in safflower oil, salt, pepper, and nutritonal yeast) 

150 g. butternut squash puree 

2 T rosemary seasoning sauce (beef broth, rosemary, garlic, oil, nutritional yeast, salt, and pepper) 

1 T oil 

Equipment needed: 1 oven safe pan large enough for beef and veggies or 1 sheet pan for veggies and 1 pan for beef

Preheat oven to 400 degrees.

While your oven is heating up, begin heating your pan. You want it hot. I normally heat my pan up on low-medium heat until they are hot. When your oven has reached 400, and your pan is hot, add the oil to the pan and begin searing the meat. Sear for 2-3 minutes on each side. 2 minutes will give you more of a rare and 3 minutes a medium rare. 

After you sear one side, flip the steak. Try not to move the steak around while it is searing. 

After you have seared your steak on both sides, add veggies to the pan. If the pan is not large enough for the steak and veggies, place veggies and beef on a sheet pan and into the oven.  Set a timer for 5 minutes. 

After 3 minutes, remove steak from the oven and let it rest on a cutting board. Leave the veggies in the oven until the timer goes off. If you prefer steak that is slightly more cooked, leave the steak in the oven for the full 5 minutes. Let the steak rest for 5 minutes before slicing into it. 

The butternut squash just needs to be heated. It can either be microwaved, or placed in a pot and heated on the stove. When warm, plate the puree. When the veggies are finished, place on top of the puree and thinly slice the beef. Drizzle as little or as much rosemary sauce over the steak. From start to finish this dinner takes less than 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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