Szechuan Steak with Roast Squash and Brussels Sprout Salsa | Recipe | Simply Beef & Lamb

Ingredients

• 2 flat-iron, rump or sirloin steaks
• 2 teaspoons Szechuan peppercorns, crushed or Chinese 5 spice powder
• 2 teaspoons rapeseed oil
• For the Roasted Squash:
• 1 small butternut squash, peeled, deseeded and cut into small cubes
• 1 tablespoon rapeseed oil
• ½ teaspoon ground cinnamon
• For the Brussels Sprout Salsa:
• 1 small red onion, peeled and finely diced
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 tablespoon white wine vinegar
• 2 teaspoons runny honey or maple syrup
• 200g Brussels sprouts, trimmed and finely shredded
• 1 tablespoon freshly chopped flat-leaf parsley