Perfect for: Dinner or weekend meal prep
Time: ~60 minutes
Servings: 2
🛒 Ingredients:
- 2 sirloin steaks (~250g each, adjust size as preferred)
- 3 medium potatoes (~400g)
- 1 large butternut squash
- 30g feta cheese
- 20g macadamia nuts
- 1 tsp cinnamon
- 1 tbsp honey
- Butter
- Fresh rosemary sprigs
- Salt and pepper
- Coconut or avocado oil (for roasting and cooking)
- Garlic powder and smoked paprika (for potatoes)
🔥 Instructions:
- Prepare the butternut:
Cut butternut in half lengthwise and remove seeds. Make diagonal cuts across the flesh without slicing all the way through.
Coat with coconut oil and season with salt, pepper, and cinnamon. Roast in the oven at 200°C (390°F) for 40 minutes (air fryer can be used as an alternative). - Prepare the potatoes:
Cut potatoes into wedges and boil until slightly tender.
Meanwhile, melt coconut oil in a baking tray in the oven. Once melted, season potatoes with salt, pepper, garlic powder, and smoked paprika.
Toss potatoes in the baking tray and roast for 35–45 minutes until crispy and golden. - Finish the butternut:
After 40 minutes, remove butternut from the oven and drizzle with honey. Top with feta cheese and macadamia nuts.
Return to the oven and roast for another 15 minutes or until feta and nuts are golden and butternut is tender (check tenderness with a knife). - Cook the steak:
Heat a skillet over high heat and add coconut or avocado oil. Season steaks with salt, pepper, and garlic powder.
Cook steaks to your preferred doneness. Let rest for the same amount of time as cooking. - Baste and serve:
During cooking, add butter and rosemary sprigs to the pan and baste steaks with the melted butter (optional).
When resting, spoon pan juices over the steaks for extra flavor.
Suggestions for Adjustments
- Steak choice: Substitute sirloin with leaner cuts such as rump steak to reduce calories while maintaining protein content.
- Potato portion: Reduce potatoes from 400g to 200g to save approximately 160 kcal and cut about 36g of carbohydrates.
- Fat adjustments: Decrease amounts of butter, coconut oil, or macadamia nuts to lower overall fat content if desired.
- Vegetable swap: Replace butternut squash with lower-carb vegetables like asparagus or broccoli for a lighter option.
✅ Why This Works:
A hearty balance of lean protein, slow-digesting carbs, and nutrient-rich veggies. The honey, feta, and macadamia topping takes the butternut from simple to gourmet, while the rosemary-basted steak adds restaurant-level flavor.
