Past Recipes
Seared Steak

Seared Steak with Ginger-Roasted Tomatoes, Butternut Squash, and Cardamom-Lime Yogurt

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We love expanding on the traditional dinner of steak and veggies, so we dreamed up this Asian-inspired take featuring sweet roasted butternut squash, a zingy cardamom-lime yogurt, and tomatoes roasted with homemade ginger paste. These accompaniments make seared steak even more sensational—no small feat!
  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

  • Calories 590
  • Protein 43g
  • Total Carb 38g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • roasted salted cashews
    • 1 ounce
    • roasted salted cashews
  • plum tomato
    • 4 ounces
    • plum tomato
  • butternut squash cubes
    • 12 ounces
    • butternut squash cubes
  • cilantro
    • 1/4 ounce
    • cilantro
  • lime
    • 1
    • lime
  • ginger
    • 1/4 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • Thai chile
    • 1
    • Thai chile
  • sugar
    • 1/2 tablespoon
    • sugar
  • steaks
    • 2
    • steaks
  • ground cardamom
    • 1/8 teaspoon
    • ground cardamom
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Roughly chop cashews, or leave in bag and use the bottom of a heavy pan to gently crush. Rinse all produce. Quarter tomato lengthwise, then scoop out and discard seeds. Cut squash into 1-inch pieces, if needed. Roughly chop cilantro leaves, discarding stems. Halve lime. Trim and discard skin of ginger and mince. Mince garlic. Halve Thai chile lengthwise and, using a knife tip, discard seeds and stem; mince up to whole chile.

  2. Roast Butternut Squash

    Roast Butternut Squash

    On a baking sheet, toss butternut squash with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden on bottom, about 8 minutes.

  3. Make Ginger Paste

    Make Ginger Paste

    While squash roasts, on your cutting board, combine ginger, garlic, and Thai chile (it's a bit spicy, so skip or use half for less heat), and sprinkle over sugar and ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until broken down into a smooth paste.

  4. Roast Tomato

    Roast Tomato

    Rub tomato all over with ginger paste. Once squash is golden, remove from oven, stir, and push to 1 half of baking sheet. Arrange tomato skin-side up on other half, in a single layer. Return to oven and roast until tomatoes are tender and caramelized, 10-12 minutes (move on to Step 5, but don't forget to come back!). Then, remove baking sheet from oven, roughly chop tomato, and return to sheet. Toss vegetables with cashews and half of cilantro.

  5. Sear Steaks

    Sear Steaks

    While vegetables roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a cutting board, and set aside to rest for about 5 minutes.

  6. Season Yogurt and Plate

    Season Yogurt and Plate

    While steaks rest, add cardamom, juice of 1 lime, remaining cilantro, and ¼ teaspoon salt to container with yogurt, and stir to combine. Slice rested steaks against the grain, as thinly as possible. Divide cardamom-lime yogurt between serving plates, and top with sliced steak. Serve with butternut squash and ginger-roasted tomatoes. Dig in!

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