Steak Tips with Kabocha

5 from 1 vote

Sweet with a bit of heat and a splash of acidity from lime, these steak tips make a good weeknight meal. This dish also makes a good protein sparing modified fat meal if you omit the kabocha.

Course Main Course

Cuisine American

Keyword beef, dinner, kabocha, main, steak

Prep Time 20

Cook Time 30

Total Time 1

Servings

Calories 381kcal

Author Jenny Ross

Ingredients

Squash

1 pound kabocha squash 1 small squash, unpeeled, cut lengthwise into 1 1/2-inch wedges
1 tablespoon avocado oil
1 clove garlic minced
1/4 teaspoon chipotle omit for nightshade-free
1/8 teaspoon cumin
1/4 teaspoons salt

Beef

1 teaspoon salt
1/2 teaspoon pepper
1/4 cup monk fruit golden
1 tablespoon lime juice
2 pounds sirloin steak flap meat, cut into 2-inch pieces
1 jalapeño seeds removed and chopped, omit for nightshade-free
fresh cilantro to serve

Instructions

Preheat the oven to 450ºF, line a rimmed baking sheet with foil, and coat with a bit of oil. Set aside. Cut the squash in half, scoop seeds out and then slice into 1 1/2-inch wedges. Toss with the remaining ingredients and place in a single layer onto the prepared baking sheet. Bake for 30 minutes, or until softened and browned on bottom.
Toss the steak with the salt and pepper. Set aside. Heat a large pan over medium high heat and when hot, add the oil. When the oil is shimmering, add the steak and brown on all sides and cook to desired doneness, about 8 minutes total for medium-rare. Remove from pan and set aside. Add the monk fruit, lime juice, and jalapeño and cook until syrupy. Pour over steak and kabocha and serve with cilantro as garnish.

Notes

Nutrition without the kabocha: Calories: 309 cal, Carbs: 1g, Fiber: 1g, Fat: 10g, Protein: 50g

Nutrition