Grilled Steak Salad with Roasted Squash, Pepitas and Shallot

Ingredients: 

2 (12-14oz) boneless ribeyes, hammered to thin out and tenderize
Kale, arugula, romaine or mixed salad
Feta, crumbled
Pepitas
1/2 of a butternut Squash 
Shallot, sliced thin

Dressing: 

3 TBSP balsamic
2 TBSP mustard
1 TBSP honey
Pepper
2 TBSP olive oil
1 Tsp minced garlic

Directions: 

1. Cut the squash into bite-sized pieces. Place on a sheet pan lined with foil and sprayed with cooking spray.  Drizzle with olive oil, salt, pepper, garlic powder - roast 25 min at 425 tossing once.

2. While the squash is in the oven, mix up your dressing. Slice the shallot. Pull the steaks out of the fridge. 

3. When the squash only has 5 minutes left, heat up a cast iron pan with canola oil.

4. Season steaks on both sides with a heavy amount a pepper and a sprinkling of salt and garlic powder. Sear steaks for 5 minutes per side or until temp registers 135-140. Let rest for 5 minutes under foil. 

5. Take a few handfuls of salad mix and place in a large bowl. Drizzle with dressing and toss. Place salad on the plate. 

6. Top with feta, shallot, pepitas, butternut squash pieces

7. Slice the steak against the grain into thin slices. Place the steak on top of the salad. Drizzle a little more dressing on the steak. 

Serve

Wine pairing: 

Alcance
Bravura Proprietary Red Blend
2015
Maule Valley, Chile