Sumac and Aleppo Pepper Spiced Steak with Roasted Honeynut Squash and Apple, Walnut and Mint Salad


Sumac and Aleppo Pepper Spiced Steak with Roasted Honeynut Squash and Apple, Walnut and Mint Salad

Ingredients

  • Sumac and Aleppo Pepper Spiced Steak with Roasted Honeynut Squash with Pickled Onion and Apple-Walnut Salad
  • Serves 2
  • 1 teaspoon ground sumac
  • 1 teaspoon crushed Aleppo pepper
  • salt and pepper
  • 2 steaks, room temperature
  • 1 small red or yellow onion, peeled and thinly sliced
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons cider or rice vinegar
  • pinch of salt and pepper
  • 1 Honeynut or Butternut squash
  • 1 Fuji apple or apple of your choice, core removed and diced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped mint
  • 1 tablespoon sugar
  • 1/4 cup feta or blue cheese, crumbled
  • 2 tablespoons walnuts, toasted in a dry pan, chopped

Instructions

Preheat oven to 450 or heat outdoor grill.

In a small saucepan, combine onion, sugar, salt, pepper and vinegar and bring to a boil and reduce to medium and cook for 2-3 minutes or until the onion has softened. Remove from heat and allow to pickle while you prepare meal.

In a small bowl, mix together sumac, Aleppo pepper, salt and pepper. Sprinkle over steaks and allow to rest.

Line a baking tray with foil (for easier cleanup) and spray oil or drizzle with olive oil. Slice squash in 1/2-inch rings and remove seeds. Place on baking tray and spray or drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast 8 minutes or until lightly brown on the bottom and turn over and roast another 8 minutes until lightly browned and easily pierced with the tip of a knife.

In a small bowl, add apple, zest, lemon juice, olive oil, salt, pepper, mint, feta cheese and mix.

To a grill pan, add olive oil and over medium high heat cook steak and brown on one side, around 4 minutes. Place in oven and roast until desired doneness. For medium rare around another 3-4 minutes. Remove and allow to rest for 5 minutes.

To plate the dish, place squash rounds on plate and top with some pickled onion rings. Place the steak on the onion and garnish the steak with the apple-mint salad.

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