Steak and Squash Salad

Ingredients

• 1.13 kg (2 1/2 pounds)flank steak
• 1 teaspoonblack pepper
• 1 teaspoondried thyme
• 2yellow squash
• 300 g (2 cups)diced butternut squash
• 15 ml (1 tablespoon)extra-virgin olive oil
• 2 teaspoonssea salt
• 1 tablespoonminced garlic
• 1 teaspooncoarsely ground black pepper
• 1endive, chopped
• 60 g (2 cups)rocket
• 1red onion, sliced
• 150 g (1 cup)dried cranberries
• 30 g (1/4 cup)pepitas
• 30 g (1/4 cup)crumbled feta
• 180 ml (3/4 cup)apple cider vinegar
• 60 ml (1/4 cup)maple syrup
• 120 ml (1/2 cup)olive oil
• 1 tablespoonbrown mustard
• 2 clovesminced garlic
• 1shallot, minced
• 1/2 teaspoonblack pepper
• 1/2 teaspoononion powder
• 1 teaspoondried thyme

Instructions

1. 1

   Preheat oven

   Heat the oven to 220°C (425°F).

2. 2

   Season steak

   Season both sides of the steak with salt and leave it at room temperature.

3. 3

   Make dressing

   Add the olive oil to a saucepan, followed by the garlic and shallot, and cook for 4 minutes. Add all the remaining dressing ingredients except the olive oil and simmer for 5 minutes. Whisk in the olive oil, take the pan off the heat and refrigerate the dressing for 15 minutes to cool.

4. 4

   Heat grill pan

   Preheat a grill pan over high heat.

5. 5

   Roast squash

   Chop the butternut squash and toss it with 1 tablespoon olive oil, 1/2 tablespoon garlic and salt. Spread it out on a baking sheet and roast for 10 minutes.

6. 6

   Grill yellow squash

   Cut the yellow squash into 6 mm (1/4-inch) slices, then halve each slice. Brush with the remaining olive oil, minced garlic and pepper. Cook on the grill pan for 2 minutes per side, then remove and set aside.

7. 7

   Season steak

   Season the steak with pepper and thyme.

8. 8

   Cook steak

   Put the steak in the grill pan and cook for 3 minutes per side. Transfer it to the oven for 5 minutes, or until its internal temperature reaches 52°C (125°F).

9. 9

   Rest and slice

   Rest the steak on a wooden chopping board for 5 minutes to finish cooking, then slice it thinly.

10. 10

    Assemble salad

    Put the chopped endive and rocket in a serving bowl. Top with the red onion, feta, grilled squash and roasted squash, then add the dried cranberries and pepitas. Arrange the steak on top.

11. 11

    Dress salad

    Drizzle the salad with the dressing.

What is steak and squash salad?

This is an American-style composed salad built around steak, seasonal squash and crisp greens. It is a flexible autumn meal rather than a dish with one fixed traditional recipe or origin.

The mix works because warm, savoury steak and squash meet tart cranberries, salty feta and a sweet-sharp apple-maple dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 30g protein, 27g carbs, 22g fat.

The steak provides most of the protein, while the squash, cranberries and maple syrup contribute carbohydrates. Olive oil, pepitas and feta bring much of the fat; balance the plate with extra leafy greens or a modest portion of bread, according to the rest of the meal.

Choosing and preparing the steak

Flank steak: This lean, flavourful cut suits quick grilling. Slice it thinly after resting, across the grain, for more tender bites.

Seasoning: Salt is applied first, while the pepper and thyme go on before grilling. Letting the steak lose its chill helps it cook more evenly.

Two ways with squash

Butternut squash: Cut it into evenly sized pieces so they roast at a similar rate. Spread them out on the baking sheet rather than piling them together.

Yellow squash: Thin half-moons cook quickly on the hot grill pan and add a lightly charred note. Keep an eye on them so they soften without becoming limp.

Getting the dressing right

Aromatics: The garlic and shallot are cooked briefly in oil before the vinegar, maple syrup and other dressing ingredients are simmered. Keep the heat controlled so the aromatics do not brown.

Finish: Whisk in the olive oil as directed, then chill the dressing for 15 minutes. Give it another whisk before dressing the salad if it has separated.

Checking doneness and timing

Steak: The method calls for 3 minutes per side in the grill pan, followed by 5 minutes in a 220°C oven, or until the centre reaches 52°C. Rest it for 5 minutes before slicing.

Squash: The butternut squash roasts for 10 minutes, while the yellow squash grills for 2 minutes per side. The pieces should be tender but still hold their shape.

Putting the salad together

Greens: Add the endive and rocket first, then layer on the onion, feta and both kinds of squash. This helps distribute the toppings through the bowl.

Finishing touches: Add the cranberries and pepitas, lay the steak on top and drizzle with dressing just before serving to keep the leaves fresh.

What to serve alongside

This salad can stand on its own as a substantial main, especially with the steak, seeds and feta. For a larger shared meal, serve it with warm bread or a simple grain side.

If serving it as part of a holiday spread, keep other sides relatively simple so the sweet-tart dressing and roasted squash remain distinct.

Recipe notes & tips

• Pat the steak dry before seasoning to help it brown in the grill pan.
• Cut the butternut squash into pieces of similar size for more even roasting.
• Leave space between squash pieces on the baking sheet so they roast rather than steam.
• Let the grill pan heat thoroughly before adding the steak or yellow squash.
• Slice the rested steak across the grain for a more tender texture.
• Dress the salad just before serving to keep the rocket and endive crisp.

Variations

• Add pear: Use thin slices of ripe pear for another autumn fruit note.
• Swap the greens: Replace some of the rocket with baby spinach for a milder base.
• Change the seeds: Use toasted sunflower seeds instead of pepitas.
• Use goat's cheese: Substitute crumbled goat's cheese for the feta.
• Make it vegetarian: Replace the steak with roasted chickpeas and serve them over the squash and greens.

Common mistakes to avoid

• Crowding the roasting tray: The squash can steam instead of roast; spread it out in a single layer.
• Overcooking the yellow squash: It turns soft quickly; grill it for 2 minutes per side and remove promptly.
• Slicing steak straight away: The juices can run onto the board; let it rest for 5 minutes first.
• Cutting with the grain: The steak can seem chewy; identify the fibres and slice across them.
• Adding dressing too early: The leaves can wilt; drizzle it over just before serving.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge and use within 2 days. Reheat the steak and squash gently, or serve them cold; add the dressing only when ready to eat.

Frequently asked questions