Butter-Basted Steak with Whipped Ricotta and Roasted Autumn Vegetables

This autumn-inspired steak dinner brings together the rich, buttery flavor of pan-seared bavette steak with the earthy sweetness of roasted delicata squash and Brussels sprouts. A dollop of lemony whipped ricotta adds creaminess, while a drizzle of chipotle maple syrup brings a subtle smoky heat. Finished with a fresh scallion gremolata and crunchy pecans, every bite is a celebration of the season.

Perfect for a cozy night in, this dish is surprisingly simple to prepare. The steak is cooked to perfection using the butter-basting technique, ensuring a golden crust and tender interior. The vegetables roast alongside, making for an efficient and impressive meal that will wow your family or guests.

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Ingredients

1 unit Delicata SquashView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

6 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Halve the delicata squash lengthwise, scoop out seeds and cut crosswise into ¾-inch slices. Trim and halve Brussels sprouts. Zest and quarter the lemon. Roughly chop pecans.
2. In a small microwave-safe bowl, melt 2 tablespoons butter (4 tablespoons for 4 servings) in the microwave, about 45-60 seconds. Toss squash and Brussels sprouts on a baking sheet with melted butter, garlic powder and a generous pinch of salt and pepper. Roast on the top rack, flipping halfway, until golden and tender, 20-25 minutes. For 4 servings, divide between two sheets and roast on top and middle racks, swapping positions halfway.
3. While vegetables roast, combine maple syrup, honey, ⅛ teaspoon chipotle powder (¼ teaspoon for 4 servings) and a pinch of salt in a small microwave-safe bowl. Microwave for 20 seconds, then set aside.
4. Mince scallions and garlic. In a small bowl, combine scallions, garlic, half the lemon zest (all for 4 servings), 1 tablespoon olive oil (2 for 4) and a pinch of salt and pepper. Set gremolata aside.
5. Pat steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned on one side, 4-6 minutes. Flip, reduce heat to medium-low and cook 2 minutes more. Add 4 tablespoons butter (6 for 4 servings) and cook until foamy. Tilt the pan slightly and spoon melted butter over the steak repeatedly until desired doneness, 2-4 minutes. Transfer to a cutting board and rest at least 5 minutes.
6. While steak rests, whisk together ricotta, crème fraîche, a squeeze of lemon juice, 1 tablespoon olive oil (2 for 4) and a pinch of salt and pepper in a medium bowl until light and fluffy. Adjust seasoning to taste.
7. Thinly slice steak against the grain. Reheat chipotle syrup in microwave for 15 seconds. Spread whipped ricotta on plates, pile roasted vegetables on top and drizzle with chipotle syrup. Garnish with pecans. Arrange steak alongside, spoon 1 tablespoon pan juices (2 for 4 servings) over steak and top with gremolata. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Adjust cooking time as needed.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt can be used in place of crème fraîche for the whipped ricotta.

Can I make this dish ahead of time?

The whipped ricotta and chipotle syrup can be prepared a day in advance. Roast vegetables and cook steak just before serving for best results.