Rosemary Steak with Sauteed Butternut SquashCourse: Main CoursesCuisine: InternationalDifficulty: Easy
The secret to this dish is ensuring that you create a great sear on the sirloin. Be patient and wait for the grill pan to get hot. Also, a cast iron pan is amazing for heat retention and caramelizing meats. Once you’ve tasted a sear from a cast iron pan, you’ll never go back to your aluminium, ceramic or steel pans.
800g Beef Sirloin
75ml Extra Virgin Olive Oil
4 Sprigs of Rosemary
1 White Onion
200g Butternut Squash
10g Unsalted Butter
- Make sure the sirloin steak is room temperature before cooking. Removing it at least one hour before cooking will usually be enough to gradually raise the temperature.
- Heat a cast iron grill pan. When it is hot, sprinkle coarse sea salt to season the pan.
- Place sirloin in the pan and cook for 4-5 minutes per side or until medium depending on its thickness. Season with some black pepper to taste.
- Remove sirloin from pan and allow it to rest.
- In a small saucepan, warm 75ml of olive oil on low heat with sprigs of rosemary. Allow the rosemary to infuse in the oil for 5 minutes.
- Chop butternut squash and onion into small cubes.
- Sauté butter, butternut squash and onions on medium heat for 5 minutes. Season with salt and black pepper to taste.
- Slice the sirloin into 1cm thick pieces and drizzle the rosemary infused olive oil over it.
- Serve with sautéed butternut squash and garnish with a sprig of rosemary.