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Strip Steak with Roasted Hot Honey Butternut Squash & Arugula Salad
- 35 min
- 2–6 servings
- 604 kcal / serving
- ★ 4.2 on Mealime
Juicy strip steak rests atop a tangy lemon-shallot dressing, paired with peppery arugula and a honey-kissed roasted squash salad. It comes together quickly for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ smallbutternut squash
- ½lemon
- ½shallot
- ¾ lbstriploin (New York strip) steak
- lemons
- shallots
From the pantry: black pepper, extra virgin olive oil, honey, hot sauce, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Heat the oven to 450°F and line a baking sheet.
- Trim, peel, and dice half a small butternut squash; spread on the sheet with a light coat of oil and a pinch of salt, then roast until tender and golden, about 20 minutes, stirring halfway.
- Pat the strip steak dry, season both sides with salt, and heat a skillet over medium-high with a little oil.
- Sear the steak until browned and cooked to your preferred doneness, about 2–5 minutes per side; transfer to a plate and let rest for about 5 minutes.
- Drizzle the roasted squash with honey and hot sauce, then toss to coat and let it cool slightly.
- Zest and juice a lemon into a bowl; add minced shallot, olive oil, salt, and pepper, and whisk to make a dressing.
- Add arugula and the warm honeyed squash to the dressing; toss gently to combine.
- Thinly slice the steak against the grain and arrange with the salad on serving plates.
Two tips
- Make ahead: roast the squash up to 1 day in advance and rewarm slightly before tossing with the greens.
- Serving idea: if you don’t want extra heat, substitute a pinch of red pepper flakes or omit the hot sauce.
Nutrition per serving
- Calories
- 604 kcal
- Protein
- 38 g
- Carbs
- 29 g
- Fat
- 39 g
- Fiber
- 5 g
- Sodium
- 226 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.