Name: Strip Steak with Roasted Hot Honey Butternut Squash & Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 ½ small butternut squash; 1 ½ lemons; 2 shallots; 1.02 kg striploin (New York strip) steak; black pepper; extra virgin olive oil; honey; hot sauce; salt

Strip Steak with Roasted Hot Honey Butternut Squash & Arugula SaladStrip Steak with Roasted Hot Honey Butternut Squash & Arugula Salad — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 ½ small butternut squash

1 ½ lemons

2 shallots

1.02 kg striploin (New York strip) steak

black pepper

extra virgin olive oil

honey

hot sauce

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice the flesh. Transfer to a large baking sheet pan, drizzle with oil, and season with salt. Toss to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until squash is golden and fork-tender, about 20 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

When the squash is done, remove from the oven, then drizzle with honey and hot sauce. Stir to coat and set aside to cool slightly, about 5 minutes.

Meanwhile, zest and juice lemons into a large bowl.

Peel and mince shallots. Add to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing.

Add arugula and cooled squash to the bowl with the dressing, then toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide steak and salad between plates or bowls. Enjoy!

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