Steak, Onion and Butternut Fry-up
FOOD STYLING: EMILY KYDD, PROP STYLING: JENNIFER KAY, PHOTO ASSISTANT: SOPHIE BRONZE
Steak and onions are a winning combination. Here they come with a twist of chilli, avo and lime. Chopped roast peanuts scattered over at the end would be another welcome touch.
SERVES 2
flesh of 1 avocado
1 tbsp lime juice
3 tbsp extra virgin olive oil
350g butternut squash flesh, cut into thin 3cm-4cm wedges (see tip)
2 red onions, peeled, halved and thinly sliced
250g rump steak, fat removed and cut into 3cm-5cm strips
a few basil leaves, torn
2 pickled chillies, eg Guindilla
sea salt, black pepper
- Whiz the avocado with the lime juice, a tablespoon of oil and some seasoning in a food processor until smooth.
- Heat the rest of the oil in a large (around 28cm) deep-sided nonstick frying pan over a medium-high heat and stir-fry the butternut for about 10 minutes until golden, adding the onion halfway through.
- Season the veg, cover the pan with a lid and cook over a very low heat for 2 minutes, stirring halfway through, until the butternut is tender. Then put this into a large bowl.
- Turn the heat back up to medium-high, add the steak to the pan and stir-fry for a couple of minutes, seasoning it at the end. Stir this into the butternut with the basil and divide between 2 plates.
- Serve dolloped with the avocado and a chilli on top.
Tip Whole butternut will yield about two-thirds of its weight in flesh, so allow 450g-500g.