Steak and Squash Salad
If you're looking for something different to make for fall or Thanksgiving, why not try a steak and squash salad? This savory salad has a wonderful apple maple dressing, while squash and cranberries also play their part.
Servings: 9
Equipment
Ingredients
- 2 ½ Pounds flank steak
- 1 Teaspoon black pepper
- 1 Teaspoon dried thyme
- 2 yellow squash
- 2 Cups butternut squash diced
- 1 Tablespoon extra virgin olive oil
- 2 Teaspoon sea salt
- 1 Tablespoon garlic minced
- 1 Teaspoon black pepper coarse
- 1 endive chopped
- 2 Cups arugula
- 1 red onion sliced
Salad Toppings
- 1 Cup dried cranberries
- ¼ Cup pepitas
- ¼ Cup feta cheese crumbled
For the Dressing
- ¾ Cup apple cider vinegar
- ¼ Cup maple syrup
- ½ Cup olive oil
- 1 Tablespoon brown mustard
- 2 Cloves garlic minced
- 1 shallot minced
- ½ Teaspoon black pepper
- ½ Teaspoon onion powder
- 1 Teaspoon dried thyme
Instructions
- Preheat the oven to 425 degrees F.
- Season both sides of the steak with salt and allow to come to room temperature.
- Prepare dressing. Add olive oil to a saucepan followed by garlic and shallot. Cook for 4 minutes. Add all but olive oil and simmer for 5 minutes. Whisk in olive oil and remove from heat. Refrigerate for 15 minutes to cool.
- Preheat a grill pan over high heat.
- Chop butternut squash. Toss with 1 Tablespoon olive oil, ½ Tablespoon garlic, and salt. Space out on a baking sheet and roast for 10 minutes
- Slice ¼-inch pieces of yellow squash and cut each slice into half moons. Brush with remaining olive oil, minced garlic, and pepper. Place onto the grill pan and cook for 2 minutes per side. Remove and set aside.
- Season steak with pepper, and thyme.
- Add steak to grill pan and cook for 3 min per side. Place onto the oven for 5 minutes, or until internal temperature reaches 125 degrees F.
- Allow steak to rest for 5 minutes on a wooden cutting board to finish cooking. Thinly slice steak.
- Add chopped endive and arugula to a serving bowl. Top with red onion, crumbled feta, grilled squash, and roasted squash. Add dried cranberries and pepitas. Top with steak.
- Drizzle salad with dressing.
Notes
Let the steak rest before slicing: This keeps it juicy and flavorful.
Cut the squash evenly: Uniform pieces cook more consistently and look nicer on the salad.
Make extra dressing: It keeps well and is great on other salads too.
Preheat the grill pan properly: A hot pan gives the best sear marks and flavor.
Cut the squash evenly: Uniform pieces cook more consistently and look nicer on the salad.
Make extra dressing: It keeps well and is great on other salads too.
Preheat the grill pan properly: A hot pan gives the best sear marks and flavor.
Nutrition
Calories: 426kcal | Carbohydrates: 27g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Cholesterol: 79mg | Sodium: 650mg | Potassium: 931mg | Fiber: 4g | Sugar: 18g | Vitamin A: 4619IU | Vitamin C: 20mg | Calcium: 128mg | Iron: 3mg
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