September 19, 2020
Spiced Steak & Maple Butter with Kabocha and Broccoli
These steaks are seasoned with Ras El Hanout, a heady blend of spices from the Middle East that is full of warming flavors. Za’atar, another spice blend makes a great version as well. Topped with a sweet maple flavored butter, and served with sweet kabocha puree and roasted broccoli, this makes a rich and satisfying meal.
Servings: 2
Calories: 596kcal
Ingredients
Kabocha
- 1 cup kabocha squash seeds removed, peeled and cubed
- 1/2 tablespoon avocado oil
- salt and pepper to taste
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- chicken stock as needed
Broccoli
- 1 cups broccoli florets 1 small head broccoli
- 1/2 tablespoon avocado oil
- salt and pepper to taste
- 1 lemon
Steak
- 1 pound skirt steak any cut of steak you prefer will work here, though cooking times will change depending on type and thickness
- 1-2 tablespoons Ras El Hanout spice blend see note
To Serve
- 2 tablespoons butter softened, omit for dairy-free
- 2 tablespoons monk fruit maple syrup such as Lakanto brand
Instructions
- Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Toss the kabocha with the oil and season to taste with salt and pepper. Roast at 425ºF for 20 minutes. Toss the broccoli with oil, season with salt and pepper, and add the broccoli to the same roasting pan. Roast for another 10 minutes. Test the squash to ensure it is soft before removing the vegetables from the oven.
- Transfer the kabocha to a blender and add the butter. Puree until smooth, adding chicken stock to thin the consistency, if desired. Season to taste with salt and pepper, set aside.
- While the vegetables roast, cook the steak. Dry the steak well and season with salt and pepper. Sprinkle seasonings over the beef.
- Heat a cast iron skillet over high heat until just beginning to smoke. Add a teaspoon of oil to the pan and then add the steak, cook until well browned on both sides, turning often, about 8-10 minutes total. Remove steak from pan and set aside to rest at least 5 minutes.
- Combine the butter and maple syrup with a pinch of salt.
- Slice the steak against the grain to ensure a more tender texture. Top with maple butter and serve with kabocha puree and roasted broccoli. Zest a bit of lemon over the broccoli and squeeze a bit of lemon juice over top of the steak.
Notes
If you can’t find the Ras El Hanout in the store, you can buy it online or else make your own by mixing together the following:
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper, fresh ground
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon cayenne (omit for nightshade-free)
• 1/2 teaspoon ground allspice
• 1/2 teaspoon Aleppo pepper, or sweet paprika (omit for nightshade-free)
• 1/4 teaspoon turmeric, optional, for color
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
Nutrition for steak without the kabocha and broccoli: Calories: 479 cal, Carbs: 2g, Fiber: 0g, Fat: 32g, Protein: 49g
Nutrition Facts
Spiced Steak & Maple Butter with Kabocha and Broccoli
Amount per Serving
Calories
596
% Daily Value*
Fat
41
g
63
%
Saturated Fat
11
g
69
%
Cholesterol
143
mg
48
%
Sodium
365
mg
16
%
Potassium
1009
mg
29
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
51
g
102
%
Vitamin A
1827
IU
37
%
Vitamin C
50
mg
61
%
Calcium
51
mg
5
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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