Description

A hearty and flavorful dish featuring tender sirloin steak seasoned with garlic and fresh herbs, paired with sweet and roasted butternut squash. This recipe balances savory and slightly sweet flavors, making it a perfect comforting meal that’s easy to prepare and full of rich textures.

Ingredients

Scale

For the Steak and Herb Seasoning

1 lb sirloin steak
4 cloves fresh garlic, minced
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
Salt and pepper, to taste
2 tbsp extra virgin olive oil (divided)

For the Roasted Butternut Squash

2 cups butternut squash, peeled and cubed
1 tbsp extra virgin olive oil
Salt and pepper, to taste
2 cloves fresh garlic, minced (half of the total garlic)

Instructions

Preheat Oven: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare and Roast Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper. Spread the squash evenly on the prepared baking sheet and roast for 25 to 30 minutes. Stir the squash halfway through roasting to ensure even cooking and to achieve a golden, tender texture.
Season the Steak: Pat the sirloin steak dry with paper towels to promote good searing. Season both sides generously with salt, pepper, and the remaining minced garlic.
Sear the Steak: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the steak for 4 to 5 minutes per side, or until it reaches your preferred level of doneness (medium rare is recommended for sirloin).
Add Herbs During Cooking: In the final minute of searing, add the chopped thyme and rosemary to the skillet. Spoon the herb-infused oil over the steak continuously to infuse it with aromatic flavors and to keep it moist.
Rest the Steak: Remove the steak from the skillet and place it on a plate. Cover it loosely with aluminum foil and let it rest for 5 minutes, allowing the juices to redistribute throughout the meat.
Slice the Steak: Slice the rested steak thinly against the grain to maximize tenderness.
Assemble Bowls: Divide the roasted butternut squash evenly among four bowls. Top each bowl with sliced steak and drizzle any pan juices over the top. Garnish with extra fresh herbs if desired for a fresh finish.

Notes

For a more intense flavor, marinate the steak for 30 minutes before cooking with olive oil, garlic, and herbs.
Adjust cooking time for the steak depending on your preferred doneness; use a meat thermometer for accuracy (130°F for medium rare).
Roasted squash can be prepared ahead of time and warmed before serving to save time.
Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier when roasting vegetables.
Leftover steak can be stored in the refrigerator for up to 3 days and is great for salads or sandwiches.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: sirloin steak, butternut squash, garlic, fresh herbs, roast, healthy dinner, easy steak recipe, fall recipe, thyme, rosemary