12 oz. sirloin steak
12 oz. butternut squash
1/4 oz. fresh parsley
1/4 cup vegetable stock
1/4 oz. fresh thyme
4 oz. green beans
1 oz. sliced almonds
1 tablespoon butter
1 tablespoon olive oil

12 oz. sirloin steak 12 oz. butternut squash 1/4 oz. fresh parsley 1/4 cup vegetable stock 1/4 oz. fresh thyme 4 oz. green beans 1 oz. sliced almonds 1 tablespoon butter 1 tablespoon olive oil

1. Preheat oven to 400. Finely chop parsley leaves. Strip thyme off steams and finely chop leaves. Trim green beans.

2. Cut ends off butternut squash. Peel the squash. Cut the squash in half where the neck joins the body. Cut the neck into rings. Cube the rings into 1 inch cubes. Cut the body in half and scoop out all seeds and strings. Cube the body into 1 inch cubes.

3. Toss butternut squash on a baking sheet with half the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Place in oven for 20 - 30 minutes, tossing halfway through, until golden brown.

4. With 15 minutes left on the squash, add the green beans. Toss with a drizzle of oil. Season with salt and pepper and return to the oven for 15 minutes.

5. Heat a drizzle of oil in a large pan over medium high heat. Season the steak on all sides with salt and pepper. Cook for 4-7 minutes per side, until cooked til desired doneness. Let rest for 5 minutes.

6. Add the thyme and stock to the steak pan. Scrape up any browned bits and bring to a simmer over medium high heat. Simmer for 1-2 minutes until thickened, then remove from heat and swirl in butter and a pinch of parsley. Taste and season with salt and pepper.

7. Sprinkle almonds on the baking sheet with the green beans and squash. Thinly slice steak against the grain and serve with squash almondine. Drizzle steak with the pan sauce and garnish with parsley.