Flash-roasted steak with squash, gorgonzola and sage
This all-in-one steak dinner is sure to impress – blue cheese, squash and sage complement the steak perfectly.
- 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in slices
- 1 red onion, thickly sliced
- 4 tbsp olive oil
- 1 tsp chilli flakes
- 20g/¾oz fresh sage leaves
- 2 thick rump steaks
- 300g/10½oz Tenderstem broccoli
- 1 red chilli, finely chopped
- ½ lemon, juice only
- 2 tbsp extra virgin olive oil
- 100g/3½oz gorgonzola, or any blue cheese, crumbled
- sea salt flakes and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes.
Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside.
Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well.
After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes.
Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside.
Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9–10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done.
Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes.
Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot.
You can use any type of squash you like, such as butternut, kabocha or acorn squash.