This bountiful plate comes together in a snap thanks to savvy finds from the supermarket like frozen precooked butternut squash, olives from the olive bar, and spiralized beets (available in the produce section). If you can’t find the beets, you can add 1/3 cup precooked, sliced beets to the cooked and drained green beans. Cutting the steak in half will also speed up cooking; be sure to let it rest a few minutes before slicing.
How to Make It
Cook squash according to package directions. Place squash in a bowl; stir in 1/4 teaspoon salt.
Combine olives, shallot, 2 tablespoons oil, 1 tablespoon juice, vinegar, rind, and crushed red pepper in a bowl.
Bring a large saucepan filled with water to a boil. Add haricots verts; cook until crisp-tender, about 4 minutes. Place beets in a colander; drain haricots verts over beets. Place mixture in a bowl. Add remaining 1 tablespoon oil and remaining 1 tablespoon juice; toss.
Heat a grill pan or large skillet over high; coat with cooking spray. Sprinkle steak with black pepper and remaining 1/2 teaspoon salt. Add steak to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Divide butternut squash, haricots verts mixture, and steak among 4 plates. Top steak evenly with olive mixture. Sprinkle servings evenly with parsley.