Several of the teachers I work with have made this recipe in the past few weeks. Tonight I decided that I would give it a try myself. This is a delicious dinner with very little prep. If you are looking for a little something special to make for yourself or others this is the recipe to try.
12 oz. sirloin steak
3 mushrooms, slice
1 clove garlic, diced
2 slice red onion
4 oz. green beans
12 oz. butternut squash
2 T. parsley
1 T. vegetable stock concentrate
1 oz. sliced almonds
1 T. butter
1 T. olive oil
Trim the ends off the green beans.
Put the squash on a baking sheet with a drizzle of olive oil, a pinch of thyme, and a sprinkle of salt and pepper. Bake at 400 degrees for 10 minutes. Add the green beans to the pan with the squash.
Bake for an additional 15 minutes. Sprinkle the almonds over the green beans.
In a saucepan heat 1 T. olive oil. Sprinkle the steaks with salt and pepper. Add the steak to the pan and saute for 4-7 minutes on each side. Let rest for 5 minutes on a plate.
Scrape up any browned bits from the bottom of the pan, then add in the garlic, mushrooms, red onion, thyme, stock concentrate, and 1/4 c. water. Simmer until thickened. Mix in 1 T. butter and a pinch of parsley.
Finish the plate: Thinly slice the steak and place on individual plates. Serve the squash and green beans alongside. Drizzle with pan sauce, and garnish with any leftover parsley.
12 oz. sirloin steak
3 mushrooms, slice
1 clove garlic, diced
2 slice red onion
4 oz. green beans
12 oz. butternut squash
2 T. parsley
1 T. vegetable stock concentrate
1 oz. sliced almonds
1 T. butter
1 T. olive oil
Trim the ends off the green beans.
Put the squash on a baking sheet with a drizzle of olive oil, a pinch of thyme, and a sprinkle of salt and pepper. Bake at 400 degrees for 10 minutes. Add the green beans to the pan with the squash.
Bake for an additional 15 minutes. Sprinkle the almonds over the green beans.
In a saucepan heat 1 T. olive oil. Sprinkle the steaks with salt and pepper. Add the steak to the pan and saute for 4-7 minutes on each side. Let rest for 5 minutes on a plate.
Scrape up any browned bits from the bottom of the pan, then add in the garlic, mushrooms, red onion, thyme, stock concentrate, and 1/4 c. water. Simmer until thickened. Mix in 1 T. butter and a pinch of parsley.
Finish the plate: Thinly slice the steak and place on individual plates. Serve the squash and green beans alongside. Drizzle with pan sauce, and garnish with any leftover parsley.
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