Halve the Cherry Tomato (16).
Finely slice the Onion (1).
Slice the Okra (8 ounce).
Season the Hanger Steak (14 ounce) with 1 teaspoon Seasoned Salt (to taste), and rub with about 1 tablespoon Olive Oil (to taste). Set aside at room temperature. Preheat the oven to 400 degrees F (200 degrees C).
Using a large chef’s knife, cut the Spaghetti Squash (1) in half from the stem end to the blossom end. Scoop out the seeds with a large metal spoon and discard. Brush cut side of squash halves with about 1 tablespoon Olive Oil (to taste).
Fill each half with Fresh Thyme (4 pinch) and Fresh Rosemary (2 pinch), then season with 1/2 teaspoon Seasoned Salt (to taste). Place the halves, cut and herb-filled side down, on a heavy baking or roasting pan. Bake 25-35 minutes, or until the top gives in to the touch and the flesh is fork tender. Remove from oven and allow to cool slightly.
While the squash is roasting, heat a large sauté pan over medium high heat. Add 2 tablespoons Olive Oil (to taste). Add the okra; cook while stirring 4-6 minutes. Add onions; cook, stirring occasionally 2-3 minutes, or until onions are translucent. Season to taste with some of the remaining Seasoned Salt (to taste), then remove from heat.
Scrape the strands of squash out with a fork, and add to the pan with the okra and onions.
Using oven mitts, arrange the top rack of the oven so that the steaks will be about 5 inches below the broiler; heat to broil. Remove the steak from the marinade and arrange on a broiler pan, or a roasting pan (preferably with a rack). For rare to medium rare: Cook 3 minutes, turn over, and cook 3-4 minutes more.
Remove from oven, and allow to rest at least 10 minutes before slicing. Cut against the grain into 1/4-inch-thick slices.
While the meat is resting, return the pan with the vegetables over medium heat, and add the tomatoes. Cook, stirring gently, until fully heated. Taste and season with Kosher Salt (to taste) and Finely Ground Black Pepper (to taste).