why make this recipe
Steak and Squash Salad is a delicious and nutritious meal that brings together the flavors of grilled steak and roasted squash, balanced with a variety of fresh ingredients. It’s great for a lunch or dinner option, perfect for impressing guests or simply enjoying a hearty meal at home. The combination of protein from the steak and the vitamins from the squash and greens ensures that you have a dish that is both satisfying and healthy.
how to make Steak and Squash Salad
Ingredients:
- 2 ½ Pounds flank steak
- 1 Teaspoon black pepper
- 1 Teaspoon dried thyme
- 2 yellow squash
- 2 Cups butternut squash (diced)
- 1 Tablespoon extra virgin olive oil
- 2 Teaspoon sea salt
- 1 Tablespoon garlic (minced)
- 1 Teaspoon black pepper (coarse)
- 1 endive (chopped)
- 2 Cups arugula
- 1 red onion (sliced)
- 1 Cup dried cranberries
- ¼ Cup pepitas
- ¼ Cup feta cheese (crumbled)
- ¾ Cup apple cider vinegar
- ¼ Cup maple syrup
- ½ Cup olive oil
- 1 Tablespoon brown mustard
- 2 Cloves garlic (minced)
- 1 shallot (minced)
- ½ Teaspoon black pepper
- ½ Teaspoon onion powder
- 1 Teaspoon dried thyme
Directions:
- Preheat the oven to 425 degrees F.
- Season both sides of the steak with salt and let it sit to come to room temperature.
- Prepare the dressing by adding olive oil to a saucepan along with garlic and shallot. Cook for 4 minutes on low heat. Add the remaining ingredients (excluding olive oil) and simmer for 5 minutes. Whisk in the olive oil and remove from heat. Chill in the refrigerator for 15 minutes.
- Preheat a grill pan over high heat.
- Chop the butternut squash and toss it with 1 tablespoon of olive oil, ½ tablespoon of minced garlic, and salt. Spread it out on a baking sheet and roast for 10 minutes.
- Slice the yellow squash into ¼-inch pieces and cut them into half moons. Brush with the remaining olive oil, minced garlic, and coarse pepper. Grill for 2 minutes on each side and then set aside.
- Season the steak with black pepper and thyme.
- Grill the steak for 3 minutes on each side. Transfer it to the oven for 5 minutes, or until the internal temperature reaches 125 degrees F.
- Let the steak rest for 5 minutes on a wooden cutting board before slicing it thinly.
- In a serving bowl, combine the chopped endive and arugula. Top with red onion, crumbled feta, grilled squash, and roasted squash. Add dried cranberries and pepitas, then finish with the sliced steak.
- Drizzle the salad with the prepared dressing.
how to serve Steak and Squash Salad
To serve the Steak and Squash Salad, place a generous portion onto a plate. You can serve it warm or at room temperature. This salad pairs nicely with a glass of your favorite light red wine or even sparkling water with lemon.
how to store Steak and Squash Salad
To store the leftover salad, place it in an airtight container in the refrigerator. It will last for about 2-3 days. Keep the dressing separate until ready to serve to avoid sogginess.
tips to make Steak and Squash Salad
- Let the steak rest after grilling to ensure it’s juicy when sliced.
- Feel free to add or swap any vegetables you like, such as bell peppers or cherry tomatoes.
- Use fresh herbs to enhance flavor; fresh thyme would work well here.
variation
You can make this salad vegetarian by omitting the steak and adding more grilled vegetables like bell peppers or mushrooms. You could also use chickpeas or black beans for added protein.
FAQs
Can I use a different type of steak?
Yes, you can use other cuts of steak, such as sirloin or ribeye. Just adjust the cooking time based on the thickness.
Is there a substitute for butternut squash?
You can use sweet potatoes or zucchini if you can’t find butternut squash.
Can I make this salad in advance?
Yes, you can prepare the components ahead of time. Just keep the dressing separate and add it just before serving to keep the salad fresh.
