Seared Steak with Squash and Oat Purée

Seared Steak with Squash and Oat Purée
Chef Brainy
What Started it all:
Steak, Squash, oats, blender

A dish that combines the robust flavors of seared steak with the smoothness of a squash and oat purée. This recipe is designed to bring out the best in these ingredients, creating a balanced and satisfying meal.


  • 4 steaks (ribeye or sirloin, about 200g each)
  • 2 medium-sized squashes (butternut or acorn)
  • 1 cup of oats
  • 4 cups of vegetable broth
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh thyme, chopped
  • 1 tablespoon of butter


  1. Preheat the oven to 200°C (392°F).
  2. Cut the squashes in half, remove the seeds, and place them on a baking tray.
  3. Drizzle with olive oil, season with salt and pepper, and roast for 40-45 minutes until tender.
  4. While the squash is roasting, bring the vegetable broth to a boil in a saucepan.
  5. Add the oats, reduce the heat to low, and simmer for 20-25 minutes until the oats are soft and have absorbed most of the liquid.
  6. Scoop the roasted squash flesh into a blender.
  7. Add the cooked oats, minced garlic, and fresh thyme.
  8. Blend until smooth, adjusting the seasoning with salt and pepper as needed. If the mixture is too thick, add a bit more broth until you reach the desired consistency.
  9. Season the steaks generously with salt and pepper.
  10. Heat a large skillet over high heat and add the olive oil.
  11. Once the oil is hot and shimmering, add the steaks.
  12. Sear for 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
  13. Remove the steaks from the skillet and let them rest for 5 minutes.
  14. While the steaks are resting, add the butter to the skillet and let it melt.
  15. Return the steaks to the skillet, basting with the melted butter for an additional minute to enhance the flavor.
  16. Spoon the squash and oat purée onto each plate, creating a smooth bed for the steak.
  17. Place the seared steak on top of the purée.
  18. Garnish with a sprinkle of fresh thyme and a final touch of salt and pepper.

There you have it – a dish that’s both hearty and refined. If you’ve followed the instructions properly, you should have a meal that’s worthy of any dining table. Remember, the key to perfection is attention to detail. Don’t mess it up!

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.

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