Recipe

Solo: Steak with Nutty Butternut Gratin

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Solo: Steak with Nutty Butternut Gratin

Seared striploin steak with pumpkin, mustard, and onion creamy gratin and sauteed chard.




Ingredients to serve 1

  • 1 x Sirloin Steaks
  • 2.5g x Garlic - crushed
  • 2.5g x Sage - chopped
  • 10ml x Wholegrain Mustard
  • 150g x Butternut Chunks
  • 10g x Pecan Nuts
  • 5g x Crispy Onions
  • 20g x White Cheddar - grated
  • 50g x Swiss Chard - shredded
  • 50ml x DD Cheese Sauce
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your sage and swiss chard thoroughly and drain on paper towel.

Gino's Tip

Pan searing your meat can create quite a bit of smoke, to minimise this try using oils with a higher smoke point like sunflower oil.

Step 1 - Butternut, Pecan and Crispy Onion Gratin

Toss your butternut chunks in a large mixing bowl along with a drizzle of olive oil and season with salt and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 18-20 minutes - once your butternut has roasted, change your oven setting to grill. Give your large mixing bowl a quick clean and while your butternut is roasting, mix your DailyDish Cheese Sauce along with your wholegrain mustard. Once your butternut is done, add it to your sauce and transfer it to a medium baking dish. Top with your white cheddar, chopped pecan nuts, crispy onions and pop into the oven for 3-4 minutes on grill setting, keeping a watchful eye so that your cheese gratinates and your nuts toast.

Step 2 - Saute Chard

Heat a large frying pan over med-high heat, add a drizzle of olive oil and fry your shredded swiss chard until wilted, about 2-3 minutes. Once done, season with salt and pepper to taste and keep warm in the microwave.

Step 3 - Sage Sirloin

Season your steaks with salt and pepper. Give your large frying pan a quick clean and place it back over med-high heat, add a glug of olive oil and once your oil is hot but not smoking, fry your steaks for 2-3 minutes on each side or until cooked to your desired doneness. Once your steaks are done; add your butter, crushed garlic and chopped sage to the pan and allow it to melt to create a butter sauce.

To Serve

Divide your gratin amongst your servings, top with your saute chard and sage sirloin.