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Sirloin steaks with roast squash and herb butter

Name: Sirloin steaks with roast squash and herb butter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 7 Jan 16
Updated: 18 Mar 24

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

Easy
November 2015

Test kitchen approved

Serves 4
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.

Gluten-free recipes

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

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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

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Method

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.
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.
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.

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.

Recipe from November 2015 Issue

Nutrition

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

delicious. tips

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