Rosemary Beef Strips with Roasted Squash, Green Beans, and Warm Tahini Lemon Drizzle

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash and red onion on a sheet pan, then add 1 1/2 tablespoons olive oil, half of the minced garlic, half of the rosemary, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and some black pepper. Toss well.

2. 2

   Roast the squash and onion for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the squash is tender and browned on the edges.

3. 3

   Meanwhile, boil or steam the green beans for 4 to 5 minutes until tender-crisp. Drain and toss with a pinch of salt and black pepper.

4. 4

   In a small bowl, mix the tahini, lemon juice, Dijon mustard, water, and the remaining minced garlic. Stir until smooth. If desired, warm it for 20 to 30 seconds over very low heat or in the microwave so it becomes more pourable.

5. 5

   Season the beef strips with the ground cumin, remaining smoked paprika, remaining rosemary, 1/2 teaspoon salt, and black pepper.

6. 6

   Heat a large skillet over medium-high heat with the remaining 1 1/2 tablespoons olive oil. Sauté the beef for 3 to 5 minutes, stirring often, until browned on the outside and still juicy inside.

7. 7

   Add the green beans to the skillet with the beef and toss for 1 minute to combine the flavors.

8. 8

   Serve a base of roasted squash and red onion, top with the beef strips and green beans, and finish with the warm tahini lemon drizzle. Sprinkle with chopped fresh parsley before serving.