Anticiplate

I got this recipe out of a cookbook that I got for my birthday, from my girlfriend Lindsi. It is another “Donna Hay” recipe that I have tweaked and recreated. It sounds odd, but the flavors are great! It also only takes about 40 minutes to make (most of which is marinating and roasting). You could also use an orange sweet potato in place of the butternut squash.

Prep time: 15 minutes

Cook time: 40 minutes

Serves 2

3/4 lb. skirt steak, cut into 4 pieces

1 tbsp. grated ginger (use a microplane)

1 1/2 tbsp. olive oil

Kosher salt and cracked pepper 

3 big handfuls baby spinach leaves

1/2 butternut squash, peeled and sliced thickly

1 big shallot, cut into chunks

1 tbsp. brown sugar

1 tbsp. olive oil

Kosher salt and cracked pepper for squash

1/4 c. sweet chili sauce, recommended brand Thai Kitchen 

1 tsp. grated ginger (use a microplane)

1/2 lemon, juiced

1/2 tbsp. olive oil

Preheat oven to 350 degrees. In a Ziploc bag, combine ginger and olive oil. Season steaks with a generous amount of salt and pepper. Add them to the Ziploc bag and marinate at room temperature for 30 minutes, turning once. 

Meanwhile, toss butternut squash in a medium bowl with 1 tbsp. olive oil, shallots, brown sugar and season well with salt and pepper. Place on a baking dish and cook for 25 minutes or until soft and browned. 

Next, make chili sauce. Combine chili sauce with ginger, lemon and olive oil. Toss 1/2 of the sauce mixture with the spinach to coat. Leave the remaining half to drizzle over the steaks. 

About 8 minutes before squash is done, preheat a grill pan over medium high heat. Cook 2 minutes on each side, or until desired doneness. 

Place coated spinach on a plate. Top with the butternut squash. Place 2 steaks on top of the squash and drizzle with remaining sauce. Serve immediately.