Description
Rustic meets elegant in this fall comfort bowl: tender steak cubes glazed in maple-balsamic magic, served over nutty wild rice with caramelized squash, jammy onions, toasted pecans, and a sprinkle of creamy goat cheese. It’s a harvest festival on a plate—perfect for weeknights or dinner guests alike.
Ingredients
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1.5 lbs sirloin steak, cubed (flank or thighs work too)
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¼ cup pure maple syrup (Grade A amber)
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3 tbsp balsamic vinegar
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2 tbsp olive oil, divided
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1 garlic clove, minced
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1 cup wild rice blend, uncooked
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3 cups cubed butternut squash
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1 large red onion, sliced
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⅓ cup pecans, toasted
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¼ cup goat cheese, crumbled (optional)
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½ tsp cinnamon + salt & black pepper
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Balsamic reduction for drizzling
Instructions
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Marinate steak: Whisk maple, balsamic, garlic, 1 tbsp oil, 1 tsp salt & ½ tsp pepper. Toss steak, marinate 15 min.
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Roast veggies: Preheat oven to 400°F (200°C). Toss squash + onions with 1 tbsp oil, cinnamon, salt & pepper. Roast 25–30 min until caramelized.
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Cook rice: Rinse 1 cup wild rice. Simmer with 2¼ cups broth ~45 min until tender (or use microwave pouch for speed).
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Sear steak: Heat skillet on medium-high. Shake off excess marinade, sear cubes 2–3 min per side until caramelized. Pour in reserved marinade in last 30 sec to glaze.
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Toast pecans: Dry-toast in skillet 3–4 min, stirring often.
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Assemble bowls: Fluff rice into bowls. Top with roasted veggies, glazed steak, pecans, goat cheese, and a balsamic drizzle.
Notes
Sweet, tangy, nutty, and cozy—this bowl brings campfire inspiration to your kitchen table. One bite, and you’ll want this in your fall rotation.
- Prep Time: 15 min
- Cook Time: 45 min
Nutrition
- Calories: 610 cal Per Serving
- Fat: 24g
- Carbohydrates: 47g
- Protein: 52g