Butternut and Beet Steak Salad

Butternut and Beet Steak Salad

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Oven and Grill
  • Cuisine: American


  • 4 tablespoons grainy or Dijon mustard
  • 4 cloves garlic, smashed
  • Zest and juice from one lemon
  • 4 tablespoons olive oil
  • 2 pounds hanger steak
  • 2 cups butternut squash cubes
  • 4 beets, cooked and cubed
  • 1/4 cup pumpkin seeds (optional)
  • 1/4 cup vinaigrette salad dressing


  1. Combine mustard, garlic, lemon juice and zest and 2 tablespoons olive oil and rub it over the steak.  Let it marinate in the fridge for at least 2 hours.
  2. Preheat oven to 400 and line a rimmed baking sheet with foil.  Toss butternut cubes with the rest of the olive oil and a pinch each of salt and pepper.  Roast until tender, about 30 minutes.
  3. Turn grill on to highest setting and grill the steak for 1-2 minutes per side for rare to medium rare (or longer if you like your steak more well done).  Let the steak rest for 5 minutes.
  4. Slice the steak against the grain into slices.  Gently stir squash and beets with dressing until lightly coated.  Add pumpkin seeds (if using) and stir again.
  5. Divide squash mixture among plates, top with steak slices and serve.