- 1 butternut squash
- A 12g sachet of dried porcini
- A handful of thyme, leaves only
- 2 garlic cloves
- 2 sirloin minute steaks
- A head of broccoli
- 1 tbsp 0% fat Greek style yogurt
- ½ tbsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Small food processor, coffee or spice grinder (optional)
- A couple of bowls
- Griddle or frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the squash and scoop out the seeds. Pop it on a baking tray and slide into the oven. Roast for 45 mins till the squash is very soft and tender.
Tip the porcini into a small food processor, spice or coffee grinder and whizz to make a fine powder (see our tip if you don’t have one). Tip the powder into a bowl. Add most of the thyme leaves. Peel and crush the garlic and add to the bowl.
Stir ½ tbsp oil into the porcini bowl and mix. Smear both sides of the steaks with the porcini rub.
Fill a pan with water and bring it to the boil. Break the broccoli into small florets.
Warm a griddle or frying pan over a high heat. When it’s smoking hot, add the steaks. Fry for 1-3 mins on each side, depending on how well done you like yours. Slide them onto a warm plate. Cover with foil. Rest for 5 mins.
Add the broccoli to the pan of boiling water. Simmer for 5 mins. Drain well.
Take the squash out of the oven. Drain off any excess water. Scoop the flesh out of the skins and put in a bowl. Add 1 tbsp of the yogurt and some seasoning. Mash till smooth. Serve the steaks with the squash mash and broccoli. Sprinkle over the remaining thyme leaves to garnish.
Mushroom for manoeuvre
If you don’t have a food processor to grind your porcini, soak them in boiling water for 15 mins instead. Then drain, slice and fry them in the pan after you’ve cooked the steaks. They’ll take around 5 mins to cook. Serve them on top of the steaks.