10/04/18

Pan Fried Sirloin Steak w/ Parsley Butter and Whipped Maple Butternut Squash

Ingredients

  • 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)

Directions

  1. 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.
  2. Flip seasoned squash flesh side down and place in the oven.
  3. Cook until very tender, about 40-60 minutes.
  4. 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!
  5. 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!
  6. Push the onions to the side of the pan and place your steaks directly on the hot pan.
  7. Season the top with salt and pepper and sear 1-2 minutes (looking for a golden brown crust to form!).
  8. Flip and sear the other side for another 1-2 minutes (until the other side begins to brown).
  9. 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.
  10. 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.
  11. Add coconut cream to the squash and blend until light and fluffy. Season to taste with salt/ pepper.
  12. Serve whipped maple squash alongside pan fried steak.
  13. Enjoy!
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