The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky barbecue steak & squash roasties
The squash roasties are gloriously golden, the steak’s pan-fried to perfection, and the smoky barbecue-style sauce is adding more than a bit of yee-haw. Serve with green beans and a cooling spoonful of yogurt, and you’ve got yourself a dang fine American-style dinner.
SWK: High protein
Plants 7
SWK: High fibre
Serving size
Ingredients
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 large butternut squash
- 4 bavette steaks
- 2 onion
- 2 pepper
- 4 tbsp tomato purée
- 2 tbsp smoked paprika
- 400g passata (tomatoes, salt, citric acid)
- 240g green beans
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 435
Protein: 40g
Carbs: 52g
Fat: 8.7g
Ingredients
- 1 small butternut squash
- 2 bavette steaks
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp smoked paprika
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 onion
- 1 pepper
- 2 tbsp tomato purée
- 160g green beans
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 457
Protein: 41g
Carbs: 57g
Fat: 8.8g
Smoky barbecue steak & squash roasties
The squash roasties are gloriously golden, the steak’s pan-fried to perfection, and the smoky barbecue-style sauce is adding more than a bit of yee-haw. Serve with green beans and a cooling spoonful of yogurt, and you’ve got yourself a dang fine American-style dinner.
Cook time:
40 mins
Cuisine:
American
Food group:
Beef
Allergens: Milk
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large, deep non-stick frying pan
- 1x saucepan
In goes the squash
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 200ºC.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the squash on a baking tray lined with baking paper (or into the air-fryer basket) and spritz with cooking spray. Roast for 25-30 mins (air-fry for 18-20 mins) until soft and golden.
Prep the steaks
- Meanwhile, on a separate board, trim any visible fat from the steaks, then lightly season. Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steaks for 3-4 mins on each side for medium (or 5-6 mins for well done), then leave to rest.
Sauté away!
- At the same time, peel and finely dice the onions. Deseed the peppers and dice into 2cm squares.
- Spritz a large, deep non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and tomatoes for 5-7 mins.
Sauce things up
- Add the tomato purée and paprika to the pan and cook for 1-2 mins, until the purée begins to stick.
- Crumble in half the stock cube, then pour in the passata and 200ml water (use all the stock and 300ml water for 4 portions) and stir well.
- Simmer for 6-8 mins, adding the steak to the sauce for the final 2 mins to warm through.
Bring everything together
- At the same time, trim the green beans. Cook in boiling water for 3-4 mins, then drain.
- Transfer the steaks to a board, then thinly slice against the grain. Add the roasted squash to the sauce and stir well.
- Dish up the smoky squash sauce and the green beans. To serve, top the sauce with the steak and dollops of yogurt.