# Components:
→ Meat & Protein
01 - 1 lb sirloin steak
→ Vegetables
02 - 2 cups butternut squash, peeled and cubed
03 - 4 cloves fresh garlic, minced
→ Herbs & Seasonings
04 - 2 tsp fresh thyme, chopped
05 - 2 tsp fresh rosemary, chopped
06 - Salt and pepper, to taste
→ Oils
07 - 2 tbsp extra virgin olive oil
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast the squash for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
04 - Pat the sirloin steak dry and season both sides with salt, pepper, and the remaining garlic.
05 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and sear for 4 to 5 minutes per side, or until desired doneness.
06 - In the last minute of cooking, add chopped thyme and rosemary to the skillet, spooning the herbed oil over the steak.
07 - Remove the steak from the pan and let it rest loosely covered with foil for 5 minutes.
08 - Slice the steak thinly against the grain.
09 - Divide roasted butternut squash and steak slices among 4 bowls. Drizzle with pan juices and garnish with extra herbs if desired.
