Makes 2 Servings
Macros: 526 Cal, Fat 23g, Carbs 32g, Fibre 6g, Protein 52g
3 cups Butternut Squash (peeled, seeds removed, chopped)
1 tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
454 grams Ny Striploin Steak
2 Zucchini (spiralized)
Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Toss the butternut squash in olive oil and sea salt. Spread the squash evenly across the baking sheet and cook for 20 minutes.
Heat a skillet over medium-high heat. Brown the steak on both sides for 1 to 2 minutes. Remove the steak from the skillet and add to the baking sheet with the butternut squash. Return to the oven for an additional 10 minutes, or until the steak is cooked to your liking.
In the same skillet you browned the steak, add the zucchini noodles and cook over medium heat for 2 to 3 minutes.
Remove the squash and steak from the oven and divide onto plates with the zucchini noodles. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add garlic and your favourite herbs to the steak.