Ingredients

The following ingredients have 4 Servings
  • 2 cups cubed butternut squash
  • 3 tablespoons slivered almonds
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (if you like a little heat)
  • 8 ounces flank steak
  • Balsamic dressing
  • 1 bunch spinach, washed and stems removed
  • 1 small red onion, cut into thin rounds
  • Parmesan cheese, sliced into very thin strips

Instruction

  • Marinate the steak in 1/4 cup of the balsamic dressing for at least 1 hour.
  • Preheat the oven to 350°F.
  • Combine the squash, almonds, salt, chili powder, coriander, cayenne and olive oil in a bowl and toss to combine and coat the squash. Roast the squash mixture for 20-25 minutes or until the squash is soft, stirring every few minutes to prevent the almonds from burning.
  • Towards the end of roasting the squash, prepare the steak: Heat a ribbed cast iron pan or griddle (ribbed isn't necessary but it makes nice grill marks) over medium high heat. Once hot, spray with vegetable spray and add the marinated steak. Sear on both sides until cooked to desired doneness. Transfer the steak to a cutting board and let rest for a couple of minutes. Use a sharp knife to cut the steak into very thin slices.
  • Assemble the spinach leaves on the plates, top with some of the butternut squash mixture, lay some steak slices on top, add some red onion slices, drizzle with balsamic dressing and sprinkle with Parmesan cheese. Serve immediately.