Beef Strips with Warm Cilantro-Lime Chimichurri, Roasted Squash, and Toasted Cauliflower Rice

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the butternut squash on a sheet pan and toss with 2 tbsp / 30 ml olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.

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   2. Roast the squash for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until tender and browned on the edges.

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   3. While the squash roasts, make the warm chimichurri: in a bowl combine the cilantro, parsley, 3 minced garlic cloves, red onion, lime juice, red wine vinegar, 2 tbsp / 30 ml olive oil, dried oregano, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.

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   4. Gently warm 1 tbsp / 15 ml olive oil in a small saucepan over very low heat for 1 minute, without letting it smoke. Pour the warm oil over the herb mixture and stir to create a warm chimichurri. Set aside.

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   5. Pat the beef strips dry with paper towels. Season them with the remaining 1/2 tsp cumin, remaining 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.

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   6. Heat a large skillet or cast-iron pan over medium-high heat for 2 minutes. Add 1 tbsp / 15 ml olive oil and 1 whole garlic clove. Cook the garlic for 30 seconds to perfume the oil, then remove it.

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   7. Sear the beef in two batches for 2 to 3 minutes per batch, moving it as little as possible so it browns well. When all the beef is cooked, return it all to the pan, turn off the heat, and add 2 spoonfuls of the warm chimichurri. Toss to lightly glaze.

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   8. In another large skillet, melt the butter with the remaining 1/2 tbsp / 7 ml olive oil over medium heat. Add the riced cauliflower and a pinch of salt and pepper. Cook for 5 to 7 minutes, stirring, until excess moisture evaporates and it lightly toasts.

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   9. Stir the pumpkin seeds into the toasted cauliflower rice and cook 1 minute more so they release their aroma.

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    10. Serve a base of toasted cauliflower rice, add the roasted squash, and top with the beef strips. Finish with the remaining warm chimichurri over the top. Adjust with more salt, pepper, or extra lime if desired.