Ingredients
Scale
- 1.5 lbs Flank Steak or Sirloin Steak
- 1 medium Butternut Squash, peeled and cut into 1-inch cubes
- 1 cup Quinoa, uncooked
- 2 tablespoons Olive Oil, divided
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/4 cup Balsamic Vinegar
- 1 tablespoon Maple Syrup
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, the smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Simultaneously, cook the quinoa according to package directions and set aside.
- Step 2: While the squash roasts, season the steak liberally with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Sear the steak for 4 to 6 minutes per side, depending on thickness, for medium-rare doneness. Remove the steak and let it rest on a cutting board for 10 minutes.
- Step 3: Prepare the glaze by combining the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring the mixture to a simmer and reduce the heat slightly, allowing it to bubble gently until it has thickened into a syrupy glaze (about 3 minutes).
- Step 4: Thinly slice the rested steak against the grain.
- Step 5: Assemble the bowls: Start with a base of cooked quinoa, then layer with the roasted butternut squash cubes and the sliced steak. Drizzle the maple-balsamic glaze generously over the steak and squash before serving immediately.
Notes
- Store the steak, squash, and quinoa in separate airtight containers in the fridge for up to 3 days; keep the balsamic glaze separate for best flavor integrity.
- To preserve the steak's tenderness, reheat the quinoa and squash first, and then briefly pan-sear the sliced steak pieces just until warmed through.
- For added texture and brightness, sprinkle the finished bowls with crumbled goat cheese or feta and a handful of toasted pecans before drizzling with the glaze.
- When reducing the maple-balsamic glaze, watch it carefully; once the syrup coats the back of a spoon, remove it immediately to prevent it from over-reducing and hardening upon cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American