Restaurant Style Garlic Butter Steak With Acorn Squash Purée

Ingredients

4 - 6oz steaks (NY Strip or Rib Eye)

Lots of olive oil

Plenty of Salt

Cracked Black Pepper

Acorn Squash Purée:

1 acorn squash, split in half and cleaned

1 shallot, chopped

Olive oil

Salt and pepper to taste

Directions

For Acorn Squash: (375 degree oven)
Place acorn squash cut side up on a cookie sheet.
Drizzle with olive oil and lightly salt and pepper.
Place chopped shallots in squash cavity
Place in oven and roast until squash is tender. About 45-60 minutes.
Spoon shallots and squash (no skin) into a blender and add vegetable broth. Add additional broth if needed to thin sauce.
Salt and pepper to taste. If squash is not ripe or a little bitter try adding a little sugar to even it out.
Place to the side and keep warm while cooking steak.
For Steak: (Heat cast iron or oven safe skillet on medium high heat)
Cover both steaks in olive oil
Generously sprinkle salt and pepper all I've steaks
Place steak in pan and sear for 2 minutes.
Flip steak and place in oven for another 2-4 minutes or until desired doneness is reached.
Remove from oven poor garlic butter over steaks.
Place 2-3 able spoons if purée on bottom of plate and place steak on top. Spoon any butter and juices from pan on steaks.
Serve with sautéed vegetables, asparagus or other dark green.

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