(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!
- 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
- 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.