Light - Beef, Roasted Squash & Sprout Tagliata Recipe | Abel & Cole
Light - Beef, Roasted Squash & Sprout Tagliata
Clock Image
Prep: 15 mins
Cook: 35 mins
A tumble of roast winter veg, including our festive favourite sprouts, served with a juicy, high welfare steak.
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396 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 butternut squash
  • A 200g bag of Brussels sprouts
  • 1 red onion
  • 1 orange
  • 2 garlic cloves
  • 2 tbsp tamari
  • 2 sirloin minute steaks
  • 2 large handfuls of rocket
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Baking tray
  • Large bowl
  • Frying pan
  • Foil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Cut the butternut squash in half lengthways. Scoop out and discard the seeds. Cut the squash into 2 cm cubes. You can leave the skin on as it will soften as it cooks.

  • 3.

    Remove any scruffy outer leaves from the sprouts, but keep them whole. Peel and thickly slice the onion.

  • 4.

    Tumble the squash, sprouts and onion onto a baking tray. Drizzle over 2 tsp oil. Season. Toss together. Slide into the oven and roast for 30 mins. Turn the veg over after 15 mins.

  • 5.

    Zest and juice the orange. Set the zest aside for later. Peel and grate the garlic cloves. Whisk the orange juice with the garlic and 2 tbsp tamari in a large bowl. Place the steaks in the marinade and set aside for 15 mins.

  • 6.

    When the veg has cooked for 25 mins, heat a frying pan over a medium heat. Place the steaks in the pan, leaving the marinade in the bowl. Cook the steaks for 2 mins on each side for rare, 3-4 mins on each side for medium and 5 mins on each side for well done.

  • 7.

    Set the steaks on a plate and cover with foil to rest and keep warm. Remove the veg from the oven and pour over the reserved marinade. Return to the oven to cook for a further 5 mins.

  • 8.

    Arrange the rocket on two plates. Scatter over the roast veg, pouring over any juices and marinade. Top with the steak and scatter with the reserved orange zest.

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