Pan-Seared Petite Sirloin with Dijon Pan Sauce + Roasted Spaghetti Squash & Lemon-Spinach Salad
A fast, weeknight-fancy bistro plate: juicy pan-seared sirloin with a tangy pan sauce, plus sweet roasted spaghetti squash and a bright spinach salad. Feels like a steakhouse dinner without the steakhouse bill.
Back to full listIngredients
- Choice Petite Sirloin Beef Steak (family pack) ~12 oz total for 2 (two small steaks or one large) $10.99/lb (sale; reg $11.99)
- Organic Spaghetti Squash ~1 lb (about 1 small) $1.99/lb
- Organic Spinach ~3–4 packed cups $2.79 (1 ct)
- Garlic 2 cloves
- Dijon mustard 1 1/2 tsp
- Worcestershire sauce (optional) 1 tsp
- Beef broth or water 1/3 cup
- Lemon 1/2
- Olive oil 2–3 tbsp, divided
- Butter (optional, for glossy sauce) 1 tbsp
- Salt to taste
- Black pepper to taste
- Red pepper flakes (optional) pinch
Instructions
- Prep the squash: heat oven to 425°F. Halve spaghetti squash lengthwise, scoop seeds, rub cut sides with a little olive oil, salt, and pepper.
- Roast: place cut-side down on a sheet pan. Roast until tender, 25–35 minutes (a fork should slide in easily).
- Season steaks: pat dry; salt and pepper both sides. Let sit at room temp while squash roasts (10–15 minutes).
- Sear: heat a heavy skillet on the stove over medium-high. Add 1 tbsp oil. Sear steaks 3–5 minutes per side (depending on thickness) to desired doneness.
- Rest steaks on a plate 5–10 minutes.
- Make pan sauce: lower heat to medium. Add minced garlic 30 seconds. Add broth/water, Dijon, Worcestershire (if using), and squeeze in lemon. Scrape browned bits; simmer 1–2 minutes. Whisk in butter if using; season to taste.
- Finish sides: rake roasted squash strands with a fork; toss with a drizzle of olive oil, salt, pepper, and a squeeze of lemon.
- Spinach salad: toss spinach with olive oil, lemon juice, salt/pepper (add red pepper flakes if you like).
- Serve: plate squash + salad, slice steak, spoon pan sauce over top.
Health notes: ~700–800 kcal/person (depends on steak size and butter/oil). High protein; moderate fat; good fiber/micros from squash + spinach. To lighten: skip butter, use extra lemon and a splash more broth.
Drink pairing: Red: Oregon Pinot Noir (great with the mustardy pan sauce) or a Washington State Merlot.