(The Daily Dish) Jacob and Jennifer with The Utah Beef Council are in the kitchen cooking up a scrumptious dish with perks to your health! Check out this recipe for Grilled Sirloin Steak with Spaghetti Squash and Edamame!

Ingredients:

  • 1 pound beef Top Sirloin Steak, cut 3/4 inch thick (about 1 pound)
  • 1 large spaghetti squash
  • 1 cup frozen shelled edamame, thawed
  • 1/2 cup beef broth
  • 1 to 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil

Directions:

  • Preheat oven to 350°F. 
  • Cut squash lengthwise in half; remove and discard seeds. 
  • Place squash, cut side down, in baking dish. 
  • Bake for about 1 hour or until tender.
  • Cool slightly.
  • Scrap pulp out of shells with a fork into strands; set aside.
    • Cook’s Tip: If squash is too tough to cut in half, puncture it with the point of a sharp knife about five times then microwave for 3 minutes to soften.
  • Place steak in center of grill over medium, ash-covered coals.
    • Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  • Let stand 5 minutes. Carve steak across the grain into thin slices.
  • Cook’s Tip: Spaghetti squash can be cooked in a microwave oven. Place squash halves, cut-sides down, in a microwave-safe dish. Add 1/4 cup water, cover with vented plastic wrap and cook on HIGH, 10 to 12 minutes, or until tender.
  • Meanwhile, combine edamame, broth, butter, salt and garlic powder in a 12-inch nonstick skillet; bring to a boil.
  • Reduce heat and simmer until edamame are heated through. Add squash and toss to coat strands. Cook just until squash is heated through. 
  • Remove from heat; add Parmesan cheese and basil, tossing until squash is coated.
  • Divide squash mixture evenly among 4 plates. Arrange steak slices on top of squash mixture.

Print this recipe for your records at home HERE and then head on over to the Utah Beef Council website for additional recipes and tips!


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