Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted hanger steak with spaghetti squash and okra sauté. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Season to taste with salt and pepper. Serve roasted hanger steak with a hearty side of spaghetti squash and okra sauté. While the squash is roasting, heat a large sauté pan over medium high heat. Savory hanger steak seasoned with rosemary sea salt served beside a hearty bed of spaghetti squash and okra sauté.
Roasted Hanger Steak with Spaghetti Squash and Okra Sauté is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Hanger Steak with Spaghetti Squash and Okra Sauté is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook roasted hanger steak with spaghetti squash and okra sauté using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Roasted Hanger Steak with Spaghetti Squash and Okra Sauté:
- Get Roasted Hanger Steak
- Get 14 oz hanger steak, cleaned
- Prepare 1 tsp rosemary sea salt
- Get 4 tbsp olive oil, divided
- Get Spaghetti Squash and Okra Sauté
- Take 1 small spaghetti squash
- Make ready 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Get 4 sprigs fresh thyme
- Take 2 sprigs fresh rosemary
- Prepare 8 oz okra, sliced to 1/2” pieces
- Get 1 small onion, sliced thinly
- Get 8 each cherry tomatoes, halved
Season the interior with salt and pepper and place cut side up on a foil lined baking sheet. Place baking sheet directly on the grill grate next to the sauce and roast squash until flesh is tender and begins to shred and pull away from the. Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Place cut side down on a parchment-lined rimmed baking sheet.
Steps to make Roasted Hanger Steak with Spaghetti Squash and Okra Sauté:
- Season steak with rosemary sea salt, and rub with 1 tablespoon of olive oil. Set aside at room temperature.
- Preheat oven to 400º F.
- Using a large chef’s knife, cut the squash in half from the stem end to the blossom end. Scoop out the seeds with a large metal serving spoon. Season generously with salt and black pepper, - and brush cut side with 1 tablespoon of olive oil. Fill each half with 2 sprigs of thyme, and 1 sprig of rosemary, and place cut/stuffed side down on a heavy baking or roasting pan. Cook for - 25-35 minutes, or until the top gives to the touch, and flesh is fork tender.
- While the squash is roasting, heat a large sauté pan over medium-high heat. Add 2 tablespoons of olive oil to the pan, then add okra. Cook while stirring for 4-6 minutes, then add the - onions. Cook for 2-3 more minutes, or until the onions are translucent. Remove from the heat.
- Once the squash is cooked, remove from oven, and allow to cool slightly. Scrape out the strands of squash with a fork, and add to the pan with okra and onions.
- Arrange the top rack so that the steaks will be roughly 5” below the broiler, and preheat to broil. Arrange steaks on a broiler pan, or a roasting pan (preferably with a rack). For rare to - medium rare: cook for 3-4 minutes, turn over, and cook for 3-4 minutes more.
- Remove from heat, and allow to rest for at least 10 minutes. While the meat is resting, place the veggies over medium heat, and add the tomatoes. Cook while stirring until they are fully heated. Season to taste with salt and pepper.
- Once the veggies are heated through, cut the meat against the grain into 1/4” thick slices.
- Serve roasted hanger steak with a hearty side of spaghetti squash and okra sauté. Enjoy!
Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Place cut side down on a parchment-lined rimmed baking sheet. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable.
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