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Harvest Steak Salad with Chili Roasted Squash

Beth Lipton

Beth Lipton

December 9, 2021
Harvest Steak Salad with Chili Roasted Squash on a plate
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1 hr 15 min

Total

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4

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 3 tablespoons balsamic vinegar

    divided

  • 6 tablespoons extra virgin olive oil

    divided

  • 2 cloves garlic

    minced or grated on a microplane

  • 1 ½ teaspoons minced fresh rosemary leaves

    or ½ teaspoon dried

  • Fine sea salt

  • Freshly ground black pepper

  • 1 ½ pounds flat iron steak

    pat dry

  • 1 1 ½- to 2- pound butternut squash

    peeled, seeded, cut into ½-inch cubes (about 4 cups)

  • 1 teaspoon chili powder

  • ½ teaspoon garlic powder

  • 1 tablespoon Dijon mustard

  • 2 teaspoons white miso

  • ¼ teaspoon maple syrup

  • 1 tablespoon avocado oil

  • 1 romaine heart

    chopped (about 5 cups)

  • ½ English cucumber

    quartered lengthwise, chopped (about 1 cup)

  • 6 medium radishes

    halved, sliced (about ½ cup)

  • ¼ cup roasted

    salted pepitas

  • ¼ cup crumbled blue cheese

Step By Step

Instructions

1
In a small bowl, whisk together 2 tablespoons vinegar, 2 tablespoons olive oil, garlic, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Place the steak in a bowl or container; pour in the marinade and turn to coat. Cover and refrigerate for at least 1 hour or up to 6 hours. Remove the steak from the fridge 1 hour before cooking.
2
Preheat the oven to 425ºF. Line a large baking sheet with parchment paper. In a large bowl, combine the cubed squash, 1 tablespoon olive oil, chili powder, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Spread in a single layer on the baking sheet and roast until tender and caramelized in spots, 35 to 40 minutes, stirring once or twice during roasting time.
3
Make the dressing: In a small bowl, whisk together remaining 1 tablespoon balsamic vinegar, mustard, miso, maple syrup, 3 tablespoons olive oil, and ¼ teaspoon pepper until well blended. Whisk in hot water 1 teaspoon at a time to thin to desired consistency. Taste and season with salt and additional pepper, if needed. (Yield: About 1/3 cup. You can make the dressing up to 2 days ahead. Cover and keep at room temperature. Whisk well before using.)
4
Preheat a large cast-iron skillet over medium-high heat until very hot. Remove the steak from the marinade (discard marinade). Pat the steak dry thoroughly; season generously with salt. Swirl the avocado oil in the skillet, then add the steak. Cook undisturbed until seared on one side, 3 to 4 minutes. Carefully flip and cook until medium-rare (an instant-read thermometer stuck into the thickest part should read between 125ºF-130ºF), 3 to 4 minutes longer. Transfer to a cutting board, tent with foil, and let rest for 5 to 10 minutes.
5
In a large bowl, combine the romaine, cucumber, and radishes. Add 3 tablespoons dressing and a few pinches of salt and pepper; toss to combine. (Toss in more dressing, if desired.) Add the squash; carefully toss. Divide among 4 plates or shallow bowls. Slice the steak against the grain and divide among the salads. Top with pepitas and blue cheese; serve immediately.

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