Pan-seared Steak and Garlic Butter
with Roasted Squash and Sweet Peas
This steak and squash pairing is surprising combo that doesn't disappoint. We're using the restaurant secret of adding herb butter to the top of this steak for an extra boost of flavour!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Steaks de haut de surlonge
680 g
Courge musquée, en dés
227 g
Pois sucrés
2 pièce(s)
Gousses d'ail
1 cs
Sauce Worcestershire
7 g
Persil
1 cc
Thym séché
Ustensiles
Instructions
Toss the squash on a parchment-lined baking sheet with 1/2 tsp dried thyme and 1 tbsp oil. Season with salt and pepper. Roast in bottom of the oven, until tender, 14-15 min.
While the squash roasts, roughly chop the parsley. Peel, then mince or grate the garlic. Combine in a small bowl 3 tbsp room-temp butter with the half the garlic and half the parsley. Season with salt and pepper. Set aside. Pat the steaks dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the steaks. Pan-fry until cooked to desired doneness, 3-5 min per side.** Brush steak on both sides with the Worcestershire. Dollop over the garlic butter. Transfer to a plate and cover with foil to keep warm.
Toss the peas in medium bowl with 1 tbsp oil and remaining garlic. Season with salt and pepper. Once the squash is tender, carefully, spread peas on top of the squash. Return to the oven until the peas are tender-crisp, 4-5 min.
Divide the steak, roasted squash and peas between plates. Sprinkle over the remaining parsley over the veggies. Drizzle over any remaining liquid on the plate over the steak.
