Wonderful honey-sweetened muffins with toasted millet’s unexpected crunch and cornmeal’s filling texture.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs |
| Servings: | 4 |
| Yield: | 1 9-inch square casserole dish |
Ingredients
- 1 cup light beer
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 dashes Worcestershire sauce
- 2 sprigs fresh thyme
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- 1 ½ pounds round steak
- 1 small spaghetti squash, halved lengthwise
- 1 egg, beaten
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil, or as needed
- 1 large yellow onion, halved and cut into 1/4-inch-thick slices
- ½ large red bell pepper, roughly chopped
- ½ large yellow bell pepper, roughly chopped
- 1 ½ cups low-sodium beef broth
- 4 dashes Worcestershire sauce
- 1 sprig fresh thyme
- 1 tablespoon all-purpose flour, or more as needed
- cooking spray
- 3 ounces shredded Swiss cheese
Instructions
- Whisk beer, extra-virgin olive oil, garlic, 2 dashes Worcestershire sauce, thyme, red pepper flakes, salt, and black pepper together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Remove steak from the marinade and shake off excess. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat oven to 350 degrees F (175 degrees C).
- Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let steak rest; cut into 1×1/2-inch strips.
- Place squash, cut-side down, on a rimmed baking sheet. Pour enough water into baking sheet to reach 1/4-inch up the side of squash.
- Bake in the preheated oven until squash is tender, about 30 minutes. Remove from baking sheet and cool until easily handled. Scoop and discard seeds and shred the squash meat into a bowl using a fork.
- Mix egg into shredded squash. Whisk 1/4 cup flour, garlic powder, onion powder, salt, and black pepper in a separate bowl; mix into squash mixture.
- Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, and yellow bell pepper until beginning to brown, 5 to 10 minutes. Add broth, 4 dashes Worcestershire sauce, and thyme; bring to a simmer. Slowly stir 1 tablespoon flour into mixture until thickened, adding more flour if needed. Stir steak into mixture and remove from heat.
- Spray a 9-inch square casserole dish with cooking spray. Add beef mixture to dish and carefully spread squash mixture over steak.
- Bake in the oven for 30 minutes. Sprinkle Swiss cheese over squash layer. Increase temperature to 425 degrees F (220 degrees C) and cook until cheese begins to brown, checking every 5 minutes, about 15 minutes.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 10 g |
| Sodium | 230 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
There is a LOT of ingredients and a LOT of steps. The recipe is okay but doesn’t have the WOW factor it should for all of the money, time, and effort that goes into it. Sorry. On the positive note, the meat is very tender if you let it marinate 24 hours.
I made some changes, so take this with a grain of salt. For the marinade, I used 1/2 tsp worcestire + 1/2 tsp dried thyme + 1 tsp salt and no pepper. For the squash, I mixed the egg with the flour before tossing with the squash. My instincts told me this would work out better, though not sure if it really made a difference or not. I pan fried the steak with the veggies. That was a bad plan. I should have pan fried the steak separate and added it to the veggie mixture at the end, like the recipe states. The veggies/beef gave off a ton of liquid. I drained off the liquid before adding the broth. I used 1/2 tsp worcestire and 1/4 tsp dried thyme in the broth. I still needed to use 2 T of flour to get it to thicken up. I used two casserole dishes as it looked as if it may have been too much meat/veggies for one. I used a mix of Swiss and pepper jack, and probably doubled the amount called for. It was good. I especially liked the squash; I may start making squash this way from now on. The steak and sauce were good, but not great. I think a few tweaks could take it to great, though.