Quickie broccoli gratin, and roasted butternut squash. Both of these vegetable sides go very well with a steak--especially because they cook in the oven, so if you can multitask, you can cook a steak on the stove (or barbecue) at the same time! Here I’m eating leftovers from the previous night’s steak dinner.
Quickie Broccoli Gratin
Cut broccoli florets into bite-sized pieces. Slice the thick stems about 0.5cm thick (definitely no more than 1cm thick or they won’t cook to the same doneness). Zest and juice a lemon.
Toss broccoli with olive oil, garlic powder, salt, pepper, lemon zest and about 1 Tbsp of the lemon juice Add panko crumbs and finely-grated gruyere (or another hard cheese like parmesan) and toss to combine.
Spread broccoli in one layer on a cookie sheet. Roast in a hot oven (about 400F) for about 20 minutes, or until done; turn the pan after about 10 minutes. I like to turn on the broiler on for the last few minutes to get some crispy bits.
Roasted Butternut Squash
Peel, seed, and cube butternut squash.
In a measuring cup, combine melted butter, thyme, salt, and a pinch of cinnamon. Drizzle mixture over cubed squash and toss to combine.
Spread squash in one layer on a cookie sheet. Roast in a hot oven (about 400F) for about 30 minutes, or until done. After about 10 minutes, toss the squash to change positions. I like to turn on the broiler for the last few minutes to get some crispy edges.
