3 Cups Butternut Squash, chopped into ½ inch cubes
2 Cloves Garlic, Smashed
½ tsp Black Pepper
¼ tsp Paprika
Salt, to taste
Servings:4
Prep Time: 5 hours
This Recipe is: Egg Free, Gluten Free
Cook For: Dinner
Cuisine Type: American
Author:Adapted from Edible East End
Instructions:
Mix all marinade ingredients in a medium bowl. Put the steak in the marinade and refrigerate for 2-4 hours, turning once
While the steak is marinating, prepare the hash
Preheat your oven to 350 degrees
Chop onions and butternut squash
Heat an oven-safe pan on medium heat and add olive oil. Once heated, add onion and smashed garlic
Stir occasionally until the onion begins to soften, about 3-5 minutes
Add butternut squash and saute for 5-7 minutes
Add paprika, half of the black pepper, and a few dashes of salt, and stir
Transfer the pan to the oven and let the squash cook for 10-15 minutes or until nicely roasted
Add salt to taste
Boil 1 cup of quinoa in 2 cups of water for 15 minutes until cooked, set aside
Remove the steak from the marinade and pat it dry with a paper towel
Salt and pepper the steak
Heat 2 TB of olive oil in a skillet over medium-high heat
Once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing
Sear the steaks over direct heat for 2 minutes per side, then move them off the heat, cover, and cook and extra 4 minutes (or until desired doneness)
Once cooked, leave the steak to rest for 5 minutes. Thinly slice steak and set aside
For the salad, wash and dry the kale. Slice the kale thinly perpendicular to the stalks
To make the dressing, add balsamic, olive oil, honey, dijon mustard, salt, pepper, and garlic to a high-speed blender and blend until everything is combined
Add the dressing to the kale and massage the dressing and kale together with your hands
Slice the cherry tomatoes in half
Add the tomatoes, quinoa, pine nuts, goat cheese and cranberries to the kale
Arrange salad bowls with salad on the bottom, and then steak and hash
