Fav Recipe: Maple Balsamic Skirt Steak & Butternut Squash Mash

Since we returned from Cabo, I’ve been purposeful about meal planning. That’s something I did periodically in the past, but never really stuck with it. This time, I bought a magnetic chalkboard and fun chalk markers. So, every Sunday afternoon, I sit down and write out our menu for two weeks. Then, it’s on display for all to see…


I also signed up for emeals, which for a small fee, provides recipes and grocery lists each week. I got their Paleo plan – since I try to cut carbs as much as possible – and got several new favorite recipes out of it including this one I simply had to share!


Maple Balsamic Skirt Steak… (steamed asparagus)… Butternut Squash Mash

Here’s the recipe for the steak and side (I assume everyone knows how to steam asparagus?! So I didn’t include that)… all credit to emeals for this one, but you can also feel free to thank me. It is DELISH! 


Maple Balsamic Skirt Steak

1/2 cup maple syrup

1/2 cup balsamic vinegar

1/4 cup spicy brown mustard

1 tablespoon chopped fresh rosemary

2 lb skirt steak

1 teaspoon kosher salt

1 teaspoon pepper

Whisk together maple syrup, balsamic vinegar, mustard and rosemary. Place steak in a large zip-top freezer bag; add marinade, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours. Preheat grill to medium-high heat. Remove steak from marinade, discarding marinade. Sprinkle with salt and pepper. Grill 6 minutes per side or to desired degree of doneness. Let stand 5 minutes before slicing.


Mashed Butternut Squash

2 butternut squash, halved lengthwise

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup coconut milk, heated

1 tablespoon chopped fresh cilantro

Preheat oven to 350 degrees. Remove seeds and place squash, cut sides up, on a rimmed baking sheet. Drizzle with olive oil; sprinkle with salt and pepper. Bake 1 hour and 20 minutes or until squash is very tender; let cool 10 minutes. Scoop out squash pulp; place in a large bowl. Add coconut milk; beat at medium speed with an electric mixer until smooth. Stir in cilantro.



If you’re interested in checking out emeals, just click on the pic for more info! (Or ask me!)

eMeals - Easy Meals for Busy People!

About Michelle Fortin

Michelle Fortin is a follower of Jesus, a wife and a mom. She's also an award winning broadcast journalist and public relations professional. Michelle spent nearly a decade working in television newsrooms across the country, both behind and in front of the camera. Training future broadcast journalists in her faculty associate roles at the Walter Cronkite School of Journalism at Arizona State University and at Arizona Christian University was a cherished focus of her post-TV career. Today, she maintains a roster of public relations clients focused on empowering fellow “momprenuers.” She also serves as a speaker for various women's and mom's events. Michelle received her bachelor’s degree from Biola University and Master of Mass Communication (MMC) from Arizona State University. She and her husband, two young kids and English bulldog call Scottsdale, Arizona, home.

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