Roasted Hanger Steak with Spaghetti Squash and Okra Sauté. 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.
Stir in the tomato sauce, vinegar, rosemary, thyme and pepper. During the last hour of cooking roast the squash. Split the squash length-wise and drizzle with olive oil.
Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted hanger steak with spaghetti squash and okra sauté. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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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.
To get started with this recipe, we must prepare a few ingredients. You can have roasted hanger steak with spaghetti squash and okra sauté using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Roasted Hanger Steak with Spaghetti Squash and Okra Sauté:
- {Take of Roasted Hanger Steak.
- {Take 14 oz of hanger steak, cleaned.
- {Prepare 1 tsp of rosemary sea salt.
- {Take 4 tbsp of olive oil, divided.
- {Take of Spaghetti Squash and Okra Sauté.
- {Get 1 small of spaghetti squash.
- {Get 1 of Kosher salt, to taste.
- {Make ready 1 of Black pepper, to taste.
- {Prepare 4 of sprigs fresh thyme.
- {Make ready 2 of sprigs fresh rosemary.
- {Prepare 8 oz of okra, sliced to 1/2” pieces.
- {Take 1 small of onion, sliced thinly.
- {Make ready 8 each of 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.
Instructions 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!.
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. Add steaks and reduce heat to medium. In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender.
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