There's nothing quite like a steak night, and this Tender Juicy Rosemary Garlic Steak paired with a Roasted Butternut Squash Feta Cheese Salad is the perfect combination. The rich, grilled steak with simple yet flavourful seasoning is a match made in heaven when served over a vibrant, healthy salad.
Roasted butternut squash is one of my favourite vegetables to add to salads. With a sprinkle of paprika and sea salt, it becomes a deliciously sweet and savoury base. Top it off with crumbled feta, and you've got a salad that takes things to the next level – a truly irresistible pairing with the steak.
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Calories in Rosemary Garlic Steak Salad
This recipe serves 2 and is 516 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Recipes Notes
To make this recipe you will need the following ingredients:
- Steak (sirloin, flank or similar cut), trimmed of visible fat: Lean and flavourful, ideal for quick cooking and slicing.
- Dried rosemary: Earthy and aromatic, perfect for seasoning meat.
- Sea salt & black pepper: Classic seasoning to enhance and balance flavours.
- Garlic powder: Adds a savoury depth without the need for fresh garlic.
- Olive oil spray: Light coating for roasting or grilling without excess oil.
- Feta: Creamy and tangy, adds a salty contrast.
- Baby greens: Fresh and mild, perfect as a salad base.
- Butternut squash: Roasts to sweet, caramelised softness.
- Paprika: Warm and smoky, great with roasted veg.
- Cherry tomatoes: Juicy and sweet, bring freshness.
- Red onion: Sharp, crisp and colourful.
- Balsamic vinegar (for dressing): Adds tang and depth to the salad.
- Olive oil (for dressing): Smooth and binds the flavours together.
- Parsley (for dressing): Fresh and vibrant with a clean finish.
- Oregano (for dressing): Earthy and aromatic, brings a Mediterranean touch.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is easy to adapt based on what you have on hand or what suits your taste.
Swap the butternut squash for sweet potato or regular white potatoes, both roast well and offer a slightly different texture and flavour.
Not in the mood for steak? Chicken breast, chicken thighs, or even turkey steaks are great alternatives.
Feta brings a lovely salty tang, but goat’s cheese, shaved Parmesan, or even blue cheese work beautifully too, just adjust the amount depending on the strength.
The baby greens can be swapped for rocket, spinach, or a mixed salad bag, use whatever you’ve got in the fridge.
For the tomato onion salad dressing, if you’re out of balsamic, a splash of red wine vinegar or lemon juice with the olive oil still gives that bright, sharp lift.
Balsamic Tomato Onion Salad
The simple balsamic tomato and red onion mix isn’t just for this recipe, it’s a brilliant little side that works with just about any salad. Juicy cherry tomatoes and sharp red onion are brought together with a tangy balsamic dressing, dried herbs, and a touch of olive oil. It adds a burst of flavour and freshness that really lifts a dish.
This quantity makes enough for two, but feel free to double, triple, or even quadruple the batch. It keeps well in the fridge for a couple of days, making it perfect for prepping ahead and using throughout the week.
To make for 2 people: (double or quadruple up for larger quantity)
- 12 cherry tomatoes, halved
- ½ red onion, sliced thinly
- 1 tablespoon balsamic vinegar
- 2 teaspoon olive oil
- 1 teaspoon dried parsley
- Pinch of dried oregano
- Sea salt & black pepper, to taste
Toss everything together and let it sit for 10–15 minutes before serving to let the flavours mingle. Ideal as a topping or a side with grilled meats, salads, or even served with couscous or quinoa.
Tips for Cooking Steak
For the best flavour, season your steak generously with coarse sea salt, black pepper, and dried herbs at least 20 minutes before cooking. This gives the seasoning time to settle in and enhances the flavour of the meat.
Make sure your pan or grill is properly hot before adding the steak to get that perfect sear. As a general guide:
- Rare: 2–3 minutes per side
- Medium-rare: 3–4 minutes per side
- Medium: 4–5 minutes per side
- Well-done: 5–6 minutes per side
These timings are for steaks around 2cm thick—adjust slightly for thinner or thicker cuts. Always rest your steak for 5–10 minutes before slicing to keep it tender and juicy. And for the most tender bite, slice against the grain.
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FAQ for Rosemary Garlic Steak Salad
Yes! For best results, keep the cooked ingredients (steak, roasted butternut squash) and the baby greens separate until you’re ready to eat. This helps maintain freshness and texture. The balsamic tomato and red onion salad can be mixed together in advance and stored in a sealed tub in the fridge for up to 2 days, its flavours even improve with time.
To reheat butternut squash, warm it gently in the oven at around 150°C (300°F) for 10 to 15 minutes to keep its soft texture and natural sweetness. You can also use the microwave but be careful not to overheat, as it can become mushy.
For steak, reheat slowly on a low oven setting (about 120°C/250°F) wrapped in foil for 10 to 15 minutes to retain tenderness. Alternatively, briefly warm it in a hot pan, turning often to avoid drying out.
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Recipe Card
Rosemary Garlic Steak Salad with Roasted Butternut Squash and Feta Cheese
A flavour-packed bowl of tender steak, roasted butternut squash, tangy feta and a balsamic tomato onion salad. Fresh, satisfying and perfect for any day of the week.
Ingredients
- 400g (14oz) of butternut squash, peeled and cubed
- 1 teaspoon of paprika
- salt and black pepper to season
- olive oil spray
- 400g (14oz) of steak (sirloin, flank or similar cut) trimmed of visible fat
- 1 teaspoon of dried rosemary
- 1 teaspoon of coarse salt (or malden sea salt)
- 2 cloves of garlic
- ½ teaspoon of black pepper
- 90g (3.17oz) of feta, cubed
- 2 cups (big handfuls) of mixed baby greens
For the tomato red onion salad:
- 12 cherry tomatoes (or grape tomatoes), halved
- ½ red onion, thinly sliced
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of olive oil
- 1 teaspoon of dried parsley
- pinch of oregano
- salt and black pepper
Instructions
- Preheat the oven to 180°C fan (200°C/400°F or gas mark 6).
- Add the cubed butternut squash to a baking tray lined with parchment paper. Sprinkle over the paprika and some salt and pepper, then toss to coat evenly. Spray generously with olive oil spray and roast for approximately 30 minutes, until lightly golden and tender.
- In the meantime, add the cherry tomatoes and red onion to a bowl with the balsamic vinegar, olive oil, parsley, oregano, and a pinch of salt and pepper. Stir well and set aside.
- On a chopping board, finely chop the garlic and rosemary together. Rub this mixture all over the steak, then season both sides with the coarse sea salt and black pepper.
- When the squash is nearly ready, heat a frying pan over medium-high heat and spray with olive oil spray. Add the steak and cook to your preferred doneness. I usually do about 4 minutes on each side. Once cooked, let the steak rest for 5-10 minutes before slicing.
- Divide the baby greens between two bowls. Top the greens with the roasted butternut squash, then add the 45g of feta, the tomato and red onion salad, and slices of steak.
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly
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Nutrition Information
Yield 2 Serving Size 1 SERVINGAmount Per Serving Calories 516Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 0gCholesterol 142mgSodium 1804mgCarbohydrates 29gFiber 3gSugar 14gProtein 58g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Leaflet Delivery says
Hey there - Thanks so much for the recipe - we made it last week and it was so incredibly EASY!!!. - Joanne
Elaine says
Think this site is absolutely FABULOUS always on here looking and trying out the recipes. Would you mind if I shared them with my class.
Well done you are an inspiration.