- 1 butternut squash
- 1 garlic clove
- 1 tbsp Worcestershire sauce
- 3 tsp demerara sugar
- 1 lime
- 1 tsp smoked paprika
- 250g heirloom tomatoes
- 2 bavette steaks
- 50g sweet salad mix
- 1 tsp + 2tbsp olive oil
- 4 tbsp cold water
- Sea salt
- Freshly ground pepper
- 1.
Peel the squash, halve and scoop out the seeds. Chop into bite-sized chunks. Tumble onto a baking tray. Drizzle with 1 tbsp oil and season. Slide into the oven to roast for 30 mins till softened and slightly crispy.
- 2.
Meanwhile, peel and grate the garlic into a large bowl. Pour 1 tbsp Worcestershire sauce into the bowl. Add 2 tsp sugar. Zest in the lime. Add 1 tsp smoked paprika and 4 tbsp cold water. Whisk together. Set aside.
- 3.
Cut the tomatoes in half. Pop them in a bowl or dish. Juice the lime. Whisk with 1 tsp oil and 1 tsp sugar. Pour over the tomatoes. Turn to coat them in the lime dressing. Set aside.
- 4.
Rub ½ tbsp oil into each steak and season generously. Heat a frying pan for 1-2 mins. Place the steaks in the pan. Cook for 3-5 mins on each side depending on the thickness of the steaks and how well done you like them.
- 5.
Place the steaks on a plate and loosely cover with foil. Leave to rest. Lower the heat under the pan and pour in the smoked paprika sauce you made in step 2. Bring to a bubble and simmer for 5 mins till the sauce has reduced and thickened.
- 6.
Place the steaks on 2 warm plates. Pour over the smoked paprika sauce. Serve with the roasted squash and a handful of salad leaves topped with the lime dressed tomatoes.
- 7.
