Steak with Romesco Sauce and Roasted Butternut Squash Salad

Weeknight Meals via @cooksmarts: Flank Steak with Romesco Sauce and Roasted Butternut Squash SaladWhen the weather gets warmer, sometimes you just want to eat something refreshing but filling at the same time. A salad is refreshing enough and quick to throw together, but to make it truly satisfying and balanced, we add protein, healthy fats, and fiber to keep you full and energized.

The salad itself contains butternut squash that is roasted until wonderfully sweet and tender. Tossed with crisp apples, crunchy walnuts, and a honey-balsamic vinaigrette, this salad is filled with different satisfying textures that work perfectly together.

“The dressing was so easy to put together and delicious over the greens. I love the idea of adding a hearty component like the roasted squash which played off well with the crunchy apples.” -Agnes

Steak with Romesco and Butternut Squash Salad #recipe via @cooksmarts Weeknight MealsWe serve the salad with flavorful, marinated flank steak, which is topped with romesco sauce – a tasty sauce made with almonds, garlic, and tomatoes.

Romesco sauce is usually made with bread to add texture, but keeping this sauce breadless makes this hearty yet light meal gluten-free and paleo-friendly.

“I thought the flank steak was delicious solo (I marinated it for 24 hours) until I tried it with the romesco. Delicious!”

It also doesn’t hurt to make a bigger batch of romesco sauce! Leftover romesco sauce is great with a frittata or scrambled eggs for breakfast; in a grilled cheese for lunch; or with your favorite protein, such as broiled salmon or baked tofu.

Prepping Smarts:

Prepping the butternut squash and steak ahead of time is a huge time-saver. Here’s how:

Equipment Smarts:

Using a food processor for the romesco sauce makes it super easy to come together.

Buy this Cuisinart Food Processor from
Roast the steak on a sheet pan like this one:


For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’

Steak with Romesco Sauce and Roasted Butternut Squash Salad
Author: Jess Dang
Prep time:
Cook time:
Total time:
Serves: 4
This salad is amped up to keep you satisfied and energized! Flank steak, roasted butternut squash, almonds, apples, and walnuts add plenty of protein, healthy fats, and fiber to keep you feeling full.
  • Ingredients
  • Roasted Flank Steak with Romesco Sauce
  • Green onions – 2 stalks, white parts, chopped
  • Flank steak – 1 1/2 lbs. (You can also substitute another cut of steak like NY strip, skirt, or rib-eye. If you don’t like red meat, try grilling up chicken breasts)
  • Honey – 1 tbs.
  • Balsamic vinegar – 3 tbs.
  • Romesco sauce
  • Ancho chile – 1/2 (A dried poblano chile is called ancho. Look for a dried dark red chile in the ethnic aisle. If you can’t find it, just season to taste with chili powder.)
  • Tomatoes – 3/4 lbs., halved
  • Garlic bulb – 1/2
  • Olive oil – 1 tbs. + 2 tbs.
  • Almonds – 1/4 cup
  • Salt – 1/4 tsp.
  • Red wine vinegar – 3/4 to 1 1/2 tbs.
  • Roasted Butternut Squash Salad
  • Butternut squash – 1/2 of a 3 lb. squash, peeled & chopped into 1/2″ cubes
  • Olive oil – 2 tbs. + 3 tbs.
  • Apples – 2, chopped (my fave are honey crisp or pink ladies)
  • Honey – 1 tbs.
  • Balsamic vinegar – 2 1/2 tbs.
  • Mixed greens – 6 oz.
  • Walnuts – 1/2 cup, crushed
  1. Make romesco sauce – Preheat oven to 400 degrees. Place tomatoes and garlic bulb on a sheet pan. Drizzle with first part of the olive oil, sprinkle with salt, and roast for 15 minutes. When cool, peel skin off of tomatoes. The roasting will make them come off quite easily. Squeeze cloves out of the garlic peel. They should also come out easily from roasting. Puree softened chile, tomatoes, half the garlic cloves, and almonds in a blender or food processor until smooth. Taste and add more garlic cloves if it’s not too garlicky. Then drizzle in second part of the olive oil while blending. Season to taste with salt and vinegar. (Can be done up to 5 days ahead)
  2. Butternut squash – Peel and chop. Toss with first half of the olive oil. Salt and pepper generously and roast for 20 to 30 minutes in a 400 degree oven. (Can be done up to 4 days ahead)
  3. Apples – Prep as directed.
  4. Green onions – Prep as directed. (Can be done up to 3 days ahead)
  5. Marinate steak – Mix together honey, balsamic vinegar, and white parts of green onions. Cover steak in marinade, some salt and pepper, and tenderize with a fork. Marinate for at least 30 minutes, up to a day. (Can be done up to 1 day ahead)
  1. Preheat oven to 400 degrees.
  2. Optional step – Sear steak on stovetop first for prettier coloring: Preheat an oven-safe pan like a skillet over medium-high heat. Add steak(s) and sear on both sides for 2 minutes. If you skip this step, just place steak onto a sheet pan.
  3. Transfer to oven and roast for 6 to 13 minutes. If you seared steak first, it’ll take less time to cook, and if you want it rarer, also pull it out sooner.
  4. Whisk together honey, balsamic vinegar, second half of olive oil. Salt and pepper to taste.
  5. Toss with butternut squash, apples, mixed greens, and walnuts. {If you roasted enough butternut squash for tomorrow’s meal, remember to save some}
  6. Enjoy steak covered with romesco sauce and butternut squash salad on the side!

Join our Community

Enjoy free tips in your inbox

Sign up for the Cook Smarts Newsletter


Privacy Policy: We hate SPAM & promise to keep your email address safe.