This meal was all inspired by recipes from Chrissy Teigen's "Cravings: Hungry For More". Its great for a light meal that can be made on a weeknight or weekend as its quite easy and quick as well as being light on cleanup as you use 1 pan. You can watch the Instagram Reel we made with this recipe here.
Time: 1 Hour
Serves: 2
Difficulty: Easy
Ingredients
2x 250-300g Steaks (we recommend Sirloin)
1 Tbsp Butter
1 Clove Garlic (crushed)
300g Brocoli
1 Cup Chicken Stock
Salt & Pepper
250g Butternut
2 Tbsp Olive Oil
1 Tsp Cayenne Pepper
1 Tsp Dried Thyme
2 Cloves garlic
100g Goats Cheese
250g Rocket
50g Walnuts
Spicy Garlic Miso Butter
100g Butter
1/4 Cup Miso
3 Cloves Garlic (crushed)
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
Salad Dressing
2 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Honey
3 Tbsp Olive Oil
1/4 Tsp each Salt & Pepper
Method
Preheat the oven to 180 C. Marinade the butternut in olive oil, garlic, cayenne and thyme. Spread over a baking try and season well with salt & pepper. Roast for 35-40 minutes, until browning and softened. To assemble the salad allow the butternut to cool and then layer in a dish with rocket, goats cheese and chopped walnuts. Shake all the dressing ingredients together and dress the salad just before serving.
For the miso butter mash all ingredients together in a small bowl and then chill in the fridge until ready to use.
Heat a skillet over medium-high heat until very hot. Pat the steaks dry with paper towel and season well with salt and pepper. Place the steaks in the pan and don't agitate for 5 minutes before flipping and leaving for a further 5 minutes. Transfer to a board to rest for at least 5 minutes.
Lower the heat on the skillet and add butter and garlic to the pan. Fry for 30 seconds before adding the broccoli and chicken stock. Cook until the sock has reduced to a glaze and the vegetables are al dente (±3-4 minutes).
Slice the steak and top with the miso butter and serve alongside the greens and the salad.
Happy Cooking!
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