Flash-roasted steak with squash, gorgonzola and sage

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes.

2. 2

   Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside.

3. 3

   Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well.

4. 4

   After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes.

5. 5

   Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside.

6. 6

   Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9-10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done.

7. 7

   Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes.

8. 8

   Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.