Pan Fried Sirloin Steak w/ Parsley Butter and Whipped Maple Butternut Squash
- 1.5 lb Sirloin Steak (cut into 4 portions)
- 2 T butter (Kerry Gold is my fav)
- 2 shallots (peeled and diced fine)
- 1 sprig thyme
- 1/2 C parsley (chopped fine)
- 1C white wine
- To taste salt/pepper
For the Squash
- 1 large butternut squash cut in half and seeded
- 1 T butter (melted)
- 2 T maple syrup
- 1/2 C coconut cream (canned)
- Set oven to 375F. Place butternut squash flesh side up on a foil lined baking sheet and season with melted butter, maple syrup, and a few pinches of salt and pepper.
- Flip seasoned squash flesh side down and place in the oven.
- Cook until very tender, about 40-60 minutes.
- Meanwhile heat a large heavy bottomed sauté pan with 2T butter, diced shallots, 1 sprig of thyme, and parsley – cook about 3-5 minutes to melt the butter and combine all of delish flavors!
- Once the shallots have softened and begun to brown carefully add in 1/2 of the wine. Cook an additional 2-3 minutes – or until the wine evaporates!
- Push the onions to the side of the pan and place your steaks directly on the hot pan.
- Season the top with salt and pepper and sear 1-2 minutes (looking for a golden brown crust to form!).
- Flip and sear the other side for another 1-2 minutes (until the other side begins to brown).
- Add the other 1/2C of wine (deglaze the pan), cover and cook until the steak reaches the doneness you prefer. Set on a plate and tent with foil to stay warm while you finish up the whipped squash.
- Remove the squash from the oven (once it is VERY tender) and carefully remove the flesh from the skin and place in the food processor.
- Add coconut cream to the squash and blend until light and fluffy. Season to taste with salt/ pepper.
- Serve whipped maple squash alongside pan fried steak.