- 1 butternut squash
- 1 garlic clove
- A handful of tarragon, leaves only
- 1 tbsp Dijon mustard
- 2 sirloin minute steaks
- A 200g punnet of portobello mushrooms
- A 400g tin of green lentils
- Sea salt and freshly ground pepper
- 2 tbsp + 1 tsp olive oil
- 1 tbsp water
- Baking tray
- Heavy-based frying or griddle pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the squash and scoop out the seeds with a spoon. Cut into small chunks and spread out on a baking tray. Toss with 1 tbsp oil and some seasoning. Roast for 35 mins.
Peel and finely chop the garlic. Roughly chop most of the tarragon leaves. Tip both into a small bowl. Add the Dijon mustard, a little seasoning, 1 tbsp oil and 1 tbsp water. Whisk to make a dressing. Put to one side.
Heat a heavy-based frying or griddle pan till it’s smoking hot. Season the steaks all over and rub with 1 tsp oil. Fry for 1-3 mins on each side, depending on how you like your steak. Transfer to a board to rest for 5 mins.
Thickly slice the mushrooms. Add 1 tbsp oil to the steak pan. Fry the mushrooms for 3-4 mins till golden brown on both sides.
Drain and rinse the lentils. Tip into a mixing bowl and combine with half of the dressing.
Slice the steak into pieces. If there are any resting juices, pour them into the lentils.
Scatter a few spoonfuls of lentils onto each plate and top with slices of the steak, mushrooms and the squash. Drizzle generously with more dressing and garnish with any remaining tarragon leaves.
No skin off your squash
You can save time by leaving the skin on the squash. It’s thin enough to eat, although the squash may take a few mins more to cook through. So test by inserting a skewer into a chunk of squash.