Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons grainy or Dijon mustard
  • 4 cloves garlic, smashed
  • Zest and juice from one lemon
  • 4 tablespoons olive oil
  • 2 pounds hanger steak
  • 2 cups butternut squash cubes
  • 4 beets, cooked and cubed
  • 1/4 cup pumpkin seeds (optional)
  • 1/4 cup vinaigrette salad dressing

Instruction

  • Combine mustard, garlic, lemon juice and zest and 2 tablespoons olive oil and rub it over the steak.  Let it marinate in the fridge for at least 2 hours.
  • Preheat oven to 400 and line a rimmed baking sheet with foil.  Toss butternut cubes with the rest of the olive oil and a pinch each of salt and pepper.  Roast until tender, about 30 minutes.
  • Turn grill on to highest setting and grill the steak for 1-2 minutes per side for rare to medium rare (or longer if you like your steak more well done).  Let the steak rest for 5 minutes.
  • Slice the steak against the grain into slices.  Gently stir squash and beets with dressing until lightly coated.  Add pumpkin seeds (if using) and stir again.
  • Divide squash mixture among plates, top with steak slices and serve.