Sirloin steaks with roast squash and herb butter

Sirloin steaks with roast squash and herb butter
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 35 min

Most of this steak and roast squash recipe can be made in advance, making it an ideal dish to serve on busy weeknights.

Nutrition: per serving

Calories
458kcals
Fat
20.9g (9.1g saturated)
Protein
39.2g
Carbohydrates
24.7g (13.4g sugars)
Fibre
6.9g
Salt
0.5g
Calories
458kcals
Fat
20.9g (9.1g saturated)
Protein
39.2g
Carbohydrates
24.7g (13.4g sugars)
Fibre
6.9g
Salt
0.5g

Ingredients

  • 1 butternut squash or pumpkin (around 1.2kg), peeled – see know-how – and cut into 1.5cm thick slices
  • Extra-virgin olive oil to drizzle, plus a splash extra
  • ½ red chilli, deseeded and finely chopped
  • 2 fresh rosemary sprigs, leaves picked and finely chopped
  • 6 fresh sage leaves, finely chopped
  • 2 garlic cloves, crushed
  • 80g butter, softened
  • 4 British sirloin steaks, about 2cm thick, at room temperature
  • 100g rocket
  • Lemon juice

Method

  1. Heat the oven to 220°C/ 200°C fan/gas 7. Put the squash slices in a large roasting tray, drizzle with olive oil, toss to coat and season well (see tips). Roast for 35 minutes or until tender and browned in places.
  2. Meanwhile put the chilli, herbs, garlic and butter in a small bowl. Add a big pinch of sea salt, mix well, then chill until needed. Rub the steaks with oil, season well with salt and pepper and set aside.
  3. When the squash slices are nearly cooked, heat a large non-stick frying pan over a high heat. When very hot, add the steaks and cook for 2 minutes on each side (for medium-rare), then remove and leave to rest for 3-5 minutes.
  4. Let the pan cool slightly but don’t clean it. Put it over a low heat and add half the herb butter. Heat until frothy, scraping up any burnt bits from the pan. Put the steak and pumpkin on a platter and pour over the melted butter. Serve with the remaining butter and rocket leaves, seasoned and dressed in oil and lemon juice.

delicious. tips

  1. Cut the squash slices thinly (so they char better at the edges) and coat lightly in oil – if there’s too much they won’t brown so well. Melt half the butter, then serve the rest on the side for people to help themselves.

  2. Make the butter up to 5 days in advance. If you have herb butter left over, keep in the fridge and use on grilled fish and meat. Or wrap thoroughly in cling film and freeze for up to 1 month.

    Roast the squash slices, bag up when cool, then freeze for up to 1 month. Defrost and warm through in the oven to serve.

  3. You don’t need to peel butternut squash when roasting as the skin turns soft – but pumpkin skins are tougher, so peel these.

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