Pomegranate and peppercorn marinated steak with burnt butter and sage butternut squash
Hi all, Tory again, coming to you with a sweet, savory, and ridiculously easy winter meal. During the week (and most weekends), I work...a lot. Which usually means, as much as I love to cook, I usually don't feel like it.
As you may have figured out, I'm a total carnivore. Arteries be damned, I eat steak several nights a week. I like experimenting with different dry rubs and marinades, and I like giving steak a sweet flavor-- it's unexpected, and good red meat has a soft, sweet flavor on its own. Last night, I used a store-bought pomegranate marinade made by a company called Stonewall Kitchen (their sauces are phenomenal). However, a home-made marinade is pretty easy to do. Simply brown a clove of garlic in some olive oil, add about a cup and a quarter of pomegranate juice and a teaspoon of rosemary and boil until it's reduced to about a half a cup. Sprinkle cracked salt and copious amounts of fresh ground pepper over the steak, then slather it in the reduction and let it sit in the fridge for a few hours, then toss it on the grill and cook to your liking (Jereme and I like our steaks very much on the rare side, which is generally about 5 minutes a side for a one-inch NY strip).
For the squash, peel the outside of a small butternut squash with a carrot peeler. Cut it in half, scoop out the innards, and then cut the halves into 3/4-inch cubes. Melt a half a stick of butter in a large skillet, and add about a teaspoon and a half of ground sage. Add the squash, and sautee until the butter has browned and the squash has cooked through (tender, but not mushy). Sprinkle with grated parmesean and serve with the steak.
This was really simple, involved minimal cleanup, and altogether took about 20 minutes. Can't beat it!
As you may have figured out, I'm a total carnivore. Arteries be damned, I eat steak several nights a week. I like experimenting with different dry rubs and marinades, and I like giving steak a sweet flavor-- it's unexpected, and good red meat has a soft, sweet flavor on its own. Last night, I used a store-bought pomegranate marinade made by a company called Stonewall Kitchen (their sauces are phenomenal). However, a home-made marinade is pretty easy to do. Simply brown a clove of garlic in some olive oil, add about a cup and a quarter of pomegranate juice and a teaspoon of rosemary and boil until it's reduced to about a half a cup. Sprinkle cracked salt and copious amounts of fresh ground pepper over the steak, then slather it in the reduction and let it sit in the fridge for a few hours, then toss it on the grill and cook to your liking (Jereme and I like our steaks very much on the rare side, which is generally about 5 minutes a side for a one-inch NY strip).
For the squash, peel the outside of a small butternut squash with a carrot peeler. Cut it in half, scoop out the innards, and then cut the halves into 3/4-inch cubes. Melt a half a stick of butter in a large skillet, and add about a teaspoon and a half of ground sage. Add the squash, and sautee until the butter has browned and the squash has cooked through (tender, but not mushy). Sprinkle with grated parmesean and serve with the steak.
This was really simple, involved minimal cleanup, and altogether took about 20 minutes. Can't beat it!
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