Steak & Butternut Purée

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Fancy enough for guests...easy enough for every day!

Camille C.
Camille C.

6 minutes

Prep time

25 minutes

Cook time

438 cal.

Per serving


Stovetop, Pot (small), Colander, Frying pan, Immersion blender


Butternut squash

Step 1

Slice the squash in half & remove the seeds. Peel the squash. Cut it into cubes.

Butternut squash

Step 2

Bring a pot of salted water to a boil. Add the squash. Cook for 20 min.


Step 3

Peel & mince the shallot.

Butter (unsalted)
Butternut squash

Step 4

Drain the squash. Combine the squash, salt, pepper & half the butter in a blender bowl. Purée until smooth & creamy, adding a bit of water if too thick.

Butter (unsalted)

Step 5

Melt the remaining butter in a pan over medium heat. Add the shallot. Sauté for 2 min.

Beef (skirt steak)

Step 6

Add the steak to the pan. Cook for 2 min on each side, or until done to your liking. Baste with the sauce as it cooks.

Beef (skirt steak)

Step 7

Remove the steak from the pan & slice it.

Step 8

Add a splash of water to the pan to deglaze it.

Step 9

Spread the butternut purée over a serving plate. Arrange the slices of steak over top. Drizzle the pan juices over all. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy438 cal.
Fat23 g
Carbohydrates62 g
Protein6 g
Fiber6 g

On average, one serving of the recipe "Steak & Butternut Purée" contains 438 Energy, 23 g of Fat, 62 g of Carbohydrates, 6 g of Protein, 6 g of Fiber.

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Steak & Butternut Purée