- 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
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Large bowl
- Frying pan
- Foil
- 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.