Fall Steak Sandwich with a Goat Cheese Butternut Squash Spread
While most people relegate sandwiches to summer time I think they have a place at the table all year long! This fall steak sandwich with goat cheese butternut squash spread gives you that warm comforting feeling of fall on the go.
Servings: 2 sandwiches
Ingredients
Goat Cheese Butternut Squash Spread
- 1/2 medium butternut squash
- 1 oz Laura Chenel orange honey blossom goat cheese
- 1/8 tsp cinnamon
- olive oil
- salt and pepper
Sandwich Fixins
- 1 inch thick tri tip steak
- 2 ciabatta rolls
- 1 apple
- 4 kale leaves
Instructions
- Preheat the oven to 400 degrees. While the oven is heating up peel, halve and deseed the butternut squash. Cut half of the squash into 1/2 inch cubes. Toss the cubes lightly in olive oil and a light sprinkling of salt and pepper. Space out the cubes on a sheet tray so that they are not touching and bake for 20-25 minutes until they are fork tender.
- While the squash is cooking heat a pan over medium heat. While the pan is heating salt and pepper both sides of your steak generously. Cover the bottom of the pan with olive oil and sear your steak to your desired tempurature. For a nice medium steak cook each side for about 5-6 minutes or until the internal tempurater reaches 140 degrees. Pull from the heat and let it rest.
- After the squash is cooked and has cooled for about 5 minutes add it along with the goat cheese, cinnamon and some salt and pepper to taste into a food processor. Blend it all together until smooth and creamy.
- Cut the ciabatta rolls in half and toast. Prep the other sandwich fixins by slicing the apple, removing the stems from the kale and slicing the steak thinly. Assemble the sandwich and enjoy while apple picking or at a pumpkin patch!