Butter-Basted Steak & Scallion Gremolata
with Whipped Ricotta, Chipotle Syrup, Roasted Squash & Brussels
Butter-Basted Steak & Scallion Gremolata
Juicy steak gets a rich butter baste and a bright scallion gremolata, served with whipped ricotta, smoky chipotle syrup, and caramelized roasted squash and Brussels.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 8 ounce Brussels Sprouts
- 1 teaspoon Chipotle Powder
- 4 tablespoon Crème Fraîche
- 1 unit Delicata Squash
- 1 clove Garlic
- 1 teaspoon Garlic Powder
- 2 teaspoon Honey
- 1 unit Lemon
- 2 tablespoon Maple Syrup
- ½ ounce Pecans
- 4 ounce Ricotta Cheese
- 2 unit Scallions
Additional Ingredients
- 6 tablespoon Butter
- 1 teaspoon Cooking Oil
- 2 tablespoon Olive Oil
- Pepper
- Salt
Swaps and substitutions
For dairy-free, swap the ricotta and crème fraîche for a plain cashew- or oat-based alternative, keeping the same creamy contrast. For nut-free, leave out the pecans and add toasted seeds or extra scallions for crunch; for vegetarian, replace the steak with thick portobello mushrooms or tofu.
What to serve with it
Serve with crusty bread or warm flatbread to catch the ricotta and syrup, plus a bright green salad to balance the rich, smoky flavors. A dry red wine or sparkling water with citrus works well alongside the steak and roasted vegetables.
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