Sumac-Spiced Steak & Honeynut Squash with Pickled Onion & Apple-Walnut Salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Steaks
- 1 Apple
- 1 Honeynut Squash
- 1 Lemon
- 1 Red Onion
- 1 Bunch Mint
- 1 Tablespoon Sugar
- 1/4 Cup Crumbled Feta Cheese
- 2 Tablespoons Walnuts
- 2 Teaspoons Steak & Squash Spice Blend (Ground Sumac & Crushed Aleppo Pepper)
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the top and bottom ends of the squash. Using a sharp, sturdy knife, peel the squash and cut into ½-inch-thick rounds; cut out and discard the pulp and seeds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel the onion and cut into ¼-inch-thick rings. Core and small dice the apple; toss with the juice of 1 lemon wedge to prevent browning. Roughly chop the walnuts. Pick the mint leaves off the stems; discard the stems.
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Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast, turning halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork.
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While the squash roasts, in a large pan, combine the onion, sugar, a big pinch of salt, the juice of the remaining lemon wedges and ¼ cup of water. Heat to boiling on medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle for at least 10 minutes. Carefully rinse and dry the pan.
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While the squash continues to roast, pat the steaks dry with paper towels; season on both sides with salt, pepper and the remaining spice blend. In the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and loosely cover with aluminum foil. Let rest for at least 5 minutes.
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While the steaks rest, in a medium bowl, combine the walnuts, apple, cheese, lemon zest and mint (finely chopping just before adding). Drizzle with olive oil and toss to coat. Season with salt and pepper to taste.
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Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks, roasted squash and pickled onions (draining just before adding) between 2 plates. Top with the apple-walnut salad. Enjoy!