Kale-Squash Bowls with Steak
Ingredients
- 2 (16-oz) pkg peeled, cubed butternut squash
- 2 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 lb top sirloin
- ½ tsp ground cumin
- 2 (5-oz) pkg baby kale
- ½ cup sweetened dried cranberries
- ⅓ cup olive oil vinaigrette
- ½ cup crumbled goat cheese
Instructions
- Preheat oven to 425°F. Toss squash with 1 Tbsp oil and ½ tsp each salt and pepper on a rimmed baking sheet. Bake 20 minutes or until browned and tender.
- Meanwhile, rub steak with cumin and ½ tsp each salt and pepper. Cook in 1 Tbsp hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 to 6 minutes per side or to desired doneness. Let stand 10 minutes before cutting into cubes.
- Toss squash with kale, cranberries, and vinaigrette. Place squash mixture in 6 bowls; top with steak and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
466
|
466
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 38 | 38 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 610 | 610 |
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