Carmen'z Kitchen

HARVEST STEAK PLATE

🍴 Serves 4
⏰ 50 minutes

INGREDIENTS


For the Steak:

  • 4 (6-ounce) lean cuts of steak (e.g., sirloin, tenderloin, or strip steak)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and pepper to taste

For the Vegetables:

  • 2 cups butternut squash, peeled and cubed
  • 1 cup canned chickpeas, rinsed and drained
  • 2 medium zucchinis, sliced into half-moons
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Garnish:

  • 2 tbsp fresh parsley, chopped
  • 1 lemon (for zest and juice

SIDES, VARIATIONS, & TOPPINGS (OPTIONAL)

  • Roasted Garlic Mashed Potatoes: Creamy mashed potatoes
  • Sautéed Mushrooms: Mushrooms sautéed in butter and herbs
  • Grilled Asparagus: Lightly charred asparagus spears
  • Mixed Green Salad with Vinaigrette: A simple salad of mixed greens tossed in a tangy vinaigrette offers a refreshing palate cleanser.
  • Roasted Root Vegetables: A medley of roasted carrots, parsnips, and sweet potatoes brings natural sweetness and color to the plate.
  • Baked Sweet Potatoes: Naturally sweet and nutritious
  • Garlic Bread: Crispy, buttery garlic bread
  • Wild Rice Blend: A nutty wild rice mix adds texture and a wholesome element to your dinner

INSTRUCTIONS

Step 1: Prepare the Vegetables

  • Preheat the oven to 400°F (200°C).
  • Toss the butternut squash and chickpeas in 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
  • Roast for 20 minutes, flipping halfway.
  • Add zucchini slices, drizzle with remaining olive oil, season with salt and pepper, and roast for another 10-15 minutes until all vegetables are tender.

Step 2: Prepare the Steak

  • Preheat the grill or grill pan over medium-high heat.
  • Rub steaks with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
  • Grill the steaks for 4-5 minutes per side for medium-rare, or cook to your desired level of doneness. Use a meat thermometer for precision:
    • Medium-rare: 135°F (57°C)
    • Medium: 145°F (63°C)
  • Let the steaks rest for 5 minutes before serving.

Plating

  • Divide roasted vegetables among 4 plates.
  • Place a grilled steak on each plate.
  • Garnish with fresh parsley, a sprinkle of lemon zest, and a squeeze of lemon juice for added brightness.

HEALTHY TIPS

  • Lean Cuts: Choose leaner cuts of steak to reduce saturated fat content.
  • Extra Veggies: Double the zucchini or add other seasonal vegetables like bell peppers or Brussels sprouts for extra fiber and nutrients.
  • Lower Sodium: Use fresh herbs and spices for seasoning instead of heavy salt.
  • Balanced Portions: Keep steak portions to about the size of your palm to maintain a balanced meal.
  • Heart-Healthy Fats: Use olive oil or avocado oil, both rich in healthy monounsaturated fats.
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