Recipe courtesy of Caprial Pence
Level:
Easy

Ingredients

SPICE RUB:
BUTTERNUT SQUASH-PEPPER BACON SALAD:

Directions

To prepare the spice rub: Combine all the rub ingredients in a bowl and mix well. To prepare the steak: Generously coat the steak with the rub. Cover, refrigerate, and let it cure for 4 to 6 hours. Lightly rinse the cured steak under running water to remove excess rub. Set on a plate and refrigerate, uncovered, until ready to cook. To prepare the salad: Preheat the oven to 375 degrees. Heat a very large ovenproof sautepan over high heat until very hot. Add the diced bacon and cook until crispy. Remove the bacon from the pan, and drain on paper towels. Set aside. Add the olive oil to the dripping in the pan and heat until smoking hot. Add the squash and let sit, without stirring, until brown, about 4 minutes. Toss and repeat. Add the onions, set the pan in the oven, and cook until the squash is tender about 15 minutes. Remove from the oven, add the vinegar, garlic, mustard, oregano, pepper and salt, and mix well. Add the bacon to the salad and mix well. Keep warm until ready to serve. To grill the steaks: Oil the grill and heat until very hot (to test, you should be able to hold your hand over the grill for no more than 5 seconds.) Place the steaks on the grill and cook 3 to 4 minutes per side for medium doneness. Let the steak sit for about 2 minutes, then slice very thin across the grain at a 45 degree angle. To serve: Distribute the warm salad among 6 plates and top with slices of steak.

Cook's Note

Andrea Immer's Wines Merlot, L'Ecole No. 41, Columbia Valley, 1996 Fume Blanc, The Hogue Cellars, Columbia Valley, 1998 Merlot, Columbia Crest, Columbia Valley, 1997 Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997 Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)

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