Roast Steak with Blue Cheese, Squash, and Sage
Roast Steak with Blue Cheese, Squash, and Sage

Ingredients

Method

  • 600g butternut squash, cut into 15mm slices
  • 1 red onion, sliced
  • 4 tbsp olive oil
  • 1 tsp chilli flakes
  • 20g fresh sage leaves
  • 2 thick rump steaks
  • 300g broccoli, blanched
  • 1 red chilli, chopped
  • 2 tbsp olive oil
  • 100g blue cheese, crumbled
  • Salt and pepper
  • Preheat the oven to 220C. Tip the squash, onion, 2 tbsp of oil, chilli flakes, and some salt and pepper into a roasting tin. Scatter over ⅓ of the sage leaves, and roast for 20 mins. Meanwhile, chop the remaining sage leaves, and pop them in a bowl with 2 tbsp of olive oil and some seasoning. Coat the steaks with this dressing, and set aside.
  • Add the blanched broccoli to the roasting tin with a splash more olive oil, and reduce the heat to 200C. Roast for 10 mins, then lay the steaks over the veggies and bake for 10 mins more or to your liking. Remove from the oven and allow to rest for 10 mins, then slice the steaks and serve alongside the vegetables with a generous scattering of blue cheese.
30 mins
3 serving
This recipe pairs perfectly with the Clarence Hill Cabernet Sauvignon 2017 from Langhorne Creek, Australia.

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