This dinner will take a little bit more of a time commitment,but I promise it's worth the wait. It's luxurious, hearty, and hits the spot. Perfect for a date night or to treat yourself when you want something that fills your stomach AND your soul.
INGREDIENTS
8.75 oz butternut squash
6 oz broccoli
1/8 oz chives
2 - 5 oz steaks
10 oz shrimp
1.75 oz mushroom amino sauce (coconut amino sauce works as well but with a little bit less umami)
1 oz cream cheese
1 oz sharp cheddar cheese
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Remove seeds from the butternut squash, and carefully peel the skin and discard. Medium dice into pieces about 0.5 inch each.
3. Cut broccoli into bite-size pieces.
4. Mince chives.
5. Place squash in a medium pot. Cover with at least 2 inches of cold, lightly salted water. Bring to boil, cooking for 12-15minutes or until fork-tender.
6. Strain squash, shaking off excess water. Return to pot. You’ll finish this in later steps.
7. Place broccoli onto a lightly oiled, foil-lined baking sheet. Drizzle with 1.5 tbsp cooking oil, seasoning with salt and pepper. stir to coat and spread out in a single layer. Roast for 15 minutes or until fork-tender.
8. Pat steaks dry with paper towels. Season with salt and pepper. Heat 1.5 tbsp of cooking oil in a medium saute pan over medium-high heat until shimmering. Once pan is hot, add steaks. Sear 5min on each side or until cooked to desired doneness. Transfer to a cutting board and allow to rest for a least 3 minutes.
9. Rinse shrimp. Pat dry with paper towels. Place in a medium bowl, seasoning with salt and pepper. Drizzle with 1 tbsp cooking oil, stirring to coat.
10. Heat 1.5 tbsp of cooking oil in the pan used for steaks over medium heat. Add shrimp to the hot pan, cooking for 5 minutes or until fully cooked.
11. Transfer shrimp to a plate.
12. Add mushroom amino sauce and half of the chives. Add half of the cream cheese and 2 tbsp water to the pan. Simmer for 1-2 minutes or until sauce has thickened and cream cheese is incorporated. Salt and pepper to taste.
13. Add sharp cheddar cheese and remaining cream cheese with 2 tbsp of butter to your pot with squash. Mash with a potato masher until smooth. Season with about 0.25 tsp salt and pinch of pepper, stirring to combine.
14. Cut steaks against the grain into 5-7 slices each.
14. Divide cheesy mashed butternut squash between plates. Shingle steak over the top. Place shrimp next to the steak and place roasted broccoli adjacent to that. Spoon creamy chive sauce over steak/shrimp. Garnish with remaining chives.
MACRO INFO
950 Calories, 72g Fat, 20g Net Carbs, 55g Protein
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