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Steak with Roasted Butternut Squash and Broccoli Rabe

Steak with Roasted Butternut Squash and Broccoli Rabe

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Servings: Serves 4

Prep Time: 35 minutes

Cook Time: 53 minutes

Ingredients: Add ingredients to List

1/2 cup balsamic vinegar
2 Tbsp. light brown sugar
2 cloves minced garlic
1 Tbsp. chopped thyme
1/4 tsp. Taste of Inspirations Himalayan Pink Mineral Salt, divided
1/2 tsp. freshly ground black pepper, divided
4 (4 to 5 oz. pieces) Taste of Inspirations Angus Tri Tip Beef
1 lb. broccoli rabe, stems trimmed, cut into 3-inch pieces
3 Tbsp. olive oil, divided
1 (11/4 to 11/2 lb.) butternut squash, peeled, halved, seeded, and sliced into 1/4-inchthick slices
1/4 cup dried currants or raisins
1/4 cup water

directions:

1. In a small bowl, whisk together vinegar, brown sugar, garlic, thyme, 1/8 tsp. of the salt, and 1/4 tsp. of the pepper. Stir until sugar dissolves. Add half the marinade to a large resealable bag. Set aside remaining marinade. Add steaks to bag, seal, and use your hands to manipulate steaks to coat with the marinade. Let marinate at room temperature for 30 minutes, or cover and refrigerate up to 1 day.
2. Preheat oven to 425 degrees F with racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. Place broccoli rabe on one of the baking sheets, drizzle with 1 Tbsp. oil and sprinkle with remaining 1/8 tsp. salt. Spread in a single layer. Set aside.
3. On the second baking sheet, toss squash with 1 Tbsp. oil and sprinkle with remaining 1/4 tsp. pepper; spread in a single layer. Place both baking sheets in the oven. Roast 15 minutes, then stir to turn vegetables, and switch the sheets between racks. Continue roasting until vegetables are golden brown on edges, tender, and leaves of broccoli rabe become crisp, about 5 to 10 more minutes for the broccoli rabe and 10 to 15 more minutes for the squash.
4. After stirring the vegetables halfway through cooking, cook the steaks. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add beef to pan, discarding marinade in the bag. Cook 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.
5. Return skillet to medium-high heat. Add reserved marinade, currants or raisins, and water and bring to a boil, scraping any bits from the bottom of the pan, until heated through and slightly thickened, about 5 minutes. To serve, place sliced beef, broccoli rabe, and squash on a serving platter, or divide among 4 plates, and drizzle with pan sauce. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2014

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Quantity Ingredients  
1/2 cup balsamic vinegar  
2 Tbsp. light brown sugar  
2 cloves minced garlic  
1 Tbsp. chopped thyme  
1/4 tsp. Taste of Inspirations Himalayan Pink Mineral Salt, divided  
1/2 tsp. freshly ground black pepper, divided  
4 (4 to 5 oz. pieces) Taste of Inspirations Angus Tri Tip Beef  
1 lb. broccoli rabe, stems trimmed, cut into 3-inch pieces  
3 Tbsp. olive oil, divided  
1 (11/4 to 11/2 lb.) butternut squash, peeled, halved, seeded, and sliced into 1/4-inchthick slices  
1/4 cup dried currants or raisins  
1/4 cup water  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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