Last week, the rains that soaked Southeastern Texas for most of February and March finally stopped. The sun came out and the temps began to rise.
It’s felt like spring here in Houston for the past few days, and we’re loving every second of it.
Good weather requires spending time in front of the grill, so tonight I threw a steak on the burner, roasted some butternut squash and whipped together an unlikely, but delicious combination: steak and butternut squash quesadillas.
This dinner took less than an hour to prep and cook, required minimal ingredients, and captured the delicious flavors of fall, spring and summer in every bite.
For sides, I roasted whole brussels sprouts tossed in olive oil, salt and pepper, and mixed up a small bowl of homemade guacamole. Perhaps a strange assortment of flavors, but hearty, delicious and for the most part healthy nonetheless.
Here’s the recipe:
Steak and Butternut Squash Quesadillas (recipe courtesy of Real Simple)
• 1 1/2 pounds butternut squash, cubed
• 1 pound strip steak (we used London Broil)
• 2-3 cups cheese (try a mix of sharp cheddar, monterey jack and/or pepper jack)
• Large tortillas (gluten free or flour)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
Pre-heat oven to 425 degrees. Peel and cube butternut squash (remember to scoop out the seeds before cutting), or purchase pre-cubed squash. Word to the wise: the smaller the cubes, the quicker and more completely the squash will cook through.
Toss the cubed squash with 2 tablespoons olive oil and a half teaspoon of salt and pepper. Spread the squash out on a cookie sheet and place in the oven to roast for 10-12 minutes (or longer if needed).
While the squash is roasting, start your grill. (If using a charcoal grill, light the coals before cutting the squash). Season steak with chili powder, salt and pepper. Once the grill reaches a steady temp of 450 degrees, place the steak over the flames. Cook for about 5 minutes per side or until the internal temperature reaches 130. It’s okay if your steak is undercooked; the quesadillas will spend a few minutes in the oven before mealtime, so the steak can continue to cook then.
Pull the steak from the grill; around the same time, pull the roasted squash from the oven. Your kitchen should smell pretty amazing right about now.
Allow the steak and squash to cool slightly. Then, cut the steak into thin slices. Lay out a tortilla, sprinkle a handful of the cheese mixture onto half of the tortilla. Arrange a hearty portion of squash and steak on top of the cheese. Add more cheese then fold the tortilla in half to create a sandwich. Repeat this process a few more times until all the steak and squash have been used up.
Arrange the quesadillas on a cookie sheet and cook in the oven for another 8-10 minutes, or until the tortillas become crispy and begin to turn golden brown. Pull from the oven, allow the quesadillas to cool slightly, cut into triangles and enjoy!
Oliver & Marr 