Grilled Sirloin with Spaghetti Squash and Edamame
Medium-rare grilled sirloin steak paired with roasted spaghetti squash tossed with edamame, garlic, butter, and Parmesan. This protein-forward plate balances rich beef with vegetable sides and fresh basil brightness. The squash provides texture contrast while edamame adds plant protein. Serve for weeknight dinners or casual entertaining when you want restaurant-quality plating with minimal fuss. The grain-cutting technique and proper resting ensure tender, juicy meat.
Ingredients
- 1 pound beef top sirloin steak, cut 3/4 inch thickfilet mignon or New York strip1:1premium-beef
higher-end cut with similar technique
- 1 large spaghetti squash, wholezucchini noodles or pastavariable weightlow-carb
raw or lightly sauteed zucchini faster but less texture
- 1 cup frozen shelled edamame, thawed
- ½ cup beef broth
- 1 to 2 tablespoons, butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup grated Parmesan cheesenutritional yeast or pecorino Romano0.5:1vegan or flavor-swapdairy-free
pecorino saltier so reduce salt by 1/4 teaspoon
Full guide → - 2 tablespoons fresh basil, chopped
Instructions
- 1
Preheat oven to 350°F.
- 2
Cut squash lengthwise in half and remove seeds.
- 3
Place squash cut-side down in baking dish and bake about 1 hour until tender.
- 4
Cool slightly, then scrape pulp from shells with fork into strands.
- 5
Place steak over medium coals or on preheated gas grill.
- 6
Grill covered 11-15 minutes over charcoal (13-16 minutes gas) until medium rare to medium, turning occasionally.
- 7
Let steak rest 5 minutes, then carve across the grain into thin slices.
- 8
Combine edamame, broth, butter, salt, and garlic powder in nonstick skillet and bring to boil.
- 9
Reduce heat and simmer until edamame are heated through.
- 10
Add squash strands and toss to coat.
- 11
Cook until squash is heated through, then remove from heat.
- 12
Toss in Parmesan cheese and basil until coated.
- 13
Divide squash mixture among 4 plates and arrange steak slices on top.
Tips
Carving steak against the grain breaks muscle fibers for maximum tenderness; check the direction of lines and slice perpendicular.
Resting meat 5 minutes allows juices to redistribute throughout, preventing them from running onto the plate when cut.
Roast squash the day before and refrigerate strands to streamline assembly on cooking day.
Good to Know
Wrap cooled steak separately in foil; store up to 4 days refrigerated. Squash strands in sealed container up to 5 days. Reheat steak gently in 300°F oven 10 minutes; squash in skillet over medium-low heat with splash of broth.
Roast squash and chill up to 24 hours. Prepare edamame mixture components in advance. Season steak 40 minutes before grilling for better browning.
Plate while squash mixture is still warm. Serve with lemon wedges or simple green salad on the side. Pairs with red wine (Cabernet Sauvignon) or lighter reds.
Common Mistakes
Skip resting steak to avoid losing juices and serving a dry final product.
Overcrowd the grill to avoid uneven cooking and preventing proper searing.
Cut with the grain instead of against it to avoid tough, chewy meat.
Substitutions
Dairy-Free Swaps
pecorino saltier so reduce salt by 1/4 teaspoon
Full guide →General Alternatives
higher-end cut with similar technique
raw or lightly sauteed zucchini faster but less texture
FAQ
Can I cook the steak indoors instead of grilling?
Yes. Use a cast-iron skillet or grill pan over medium-high heat for 11-15 minutes, turning halfway, until internal temperature reaches 145-160°F. You'll lose char but gain convenience.
What if I don't have a gas grill or charcoal?
Use a broiler set to high, placing steak 3-4 inches from element, or a stovetop cast-iron skillet as noted above. Broiling time may be shorter; monitor closely.
How long can I keep leftovers and can I freeze them?
Refrigerate up to 4 days in separate containers. Freeze steak up to 3 months wrapped tightly; squash mixture up to 2 months. Thaw overnight in fridge and reheat gently.