Szechuan Steak with Roast Squash and Brussels Sprout Salsa
Try this healthy recipe for the new year . Flat-iron, rump or sirloin steak dusted with crushed szechuan peppercorns, pan fried and serve with roasted butternut squash and Brussels sprout salsa made with onions, chillies, garlic and freshly chopped parsley.
prep time
30 mins
cook time
10 minutes
serves
2 people
For rump or sirloin steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
Ingredients
- 2 flat-iron, rump or sirloin steaks
- 2 teaspoons Szechuan peppercorns, crushed or Chinese 5 spice powder
- 2 teaspoons rapeseed oil
- For the Roasted Squash:
- 1 small butternut squash, peeled, deseeded and cut into small cubes
- 1 tablespoon rapeseed oil
- ½ teaspoon ground cinnamon
- For the Brussels Sprout Salsa:
- 1 small red onion, peeled and finely diced
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon rapeseed oil
- 2 teaspoons runny honey or maple syrup
- 200g Brussels sprouts, trimmed and finely shredded
- 1 tablespoon freshly chopped flat-leaf parsley
Method
Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
To prepare the squash; preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Mix the squash ingredients together and 2 tablespoons oil in a non-stick roasting tin. Roast for 15 minutes, shaking to pan occasionally. Cool slightly and add to the salsa ingredients.
For the salsa; in a small bowl, mix all the ingredients together with 1 tablespoon of rapeseed oil. Mix gently and set aside to infuse.
Meanwhile, heat a non-stick pan until hot. Place the steaks on a large plate or chopping board, brush with the remaining oil, season and sprinkle with the crushed Szechuan peppercorns on both sides and cook according to your preference.
Transfer to a warm plate, cover and rest for 5-10 minutes.
Slice the steaks and serve with the salad.
