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Hanger Steak with Spaghetti Squash & Okra Saute
Recipe

11 INGREDIENTS • 12 STEPS • 1HR 15MINS

Hanger Steak with Spaghetti Squash & Okra Saute

5
2 ratings
Spaghetti squash is an ingredients that can really surprise you. When you take a fork to the tender flesh it comes out looking like pasta.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Spaghetti squash is an ingredients that can really surprise you. When you take a fork to the tender flesh it comes out looking like pasta.
1HR 15MINS
Total Time
$22.88
Cost Per Serving
Ingredients
Servings
2
US / Metric
Hanger Steak
14 oz
Hanger Steak
Seasoned Salt
to taste
Seasoned Salt
Spaghetti Squash
1
Spaghetti Squash
Fresh Thyme
4 pinches
Fresh Rosemary
2 pinches
Okra
2 1/4 cups
Okra, sliced
Onion
1
Onion, finely sliced
Cherry Tomato
16
Cherry Tomatoes, halved
Kosher Salt
to taste
Finely Ground Black Pepper
to taste
Finely Ground Black Pepper
Olive Oil
as needed
Nutrition Per Serving
VIEW ALL
Calories
756
Fat
13.4 g
Protein
59.7 g
Carbs
116.1 g
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Hanger Steak with Spaghetti Squash & Okra Saute
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Halve the Cherry Tomatoes (16).
step 2
Finely slice the Onion (1).
step 2 Finely slice the Onion (1).
step 3
Slice the Okra (2 1/4 cups).
step 3 Slice the Okra (2 1/4 cups).
step 4
Season the Hanger Steak (14 oz) with 1 teaspoon Seasoned Salt (to taste), and rub with about 1 tablespoon Olive Oil (as needed). Set aside at room temperature. Preheat the oven to 400 degrees F (200 degrees C).
step 4 Season the Hanger Steak (14 oz) with 1 teaspoon Seasoned Salt (to taste), and rub with about 1 tablespoon Olive Oil (as needed). Set aside at room temperature. Preheat the oven to 400 degrees F (200 degrees C).
step 5
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).
step 5 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).
step 6
Fill each half with Fresh Thyme (4 pinches) and Fresh Rosemary (2 pinches), 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.
step 7
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.
step 7 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.
step 8
Scrape the strands of squash out with a fork, and add to the pan with the okra and onions.
step 8 Scrape the strands of squash out with a fork, and add to the pan with the okra and onions.
step 9
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.
step 10
Remove from oven, and allow to rest at least 10 minutes before slicing. Cut against the grain into 1/4-inch-thick slices.
step 10 Remove from oven, and allow to rest at least 10 minutes before slicing. Cut against the grain into 1/4-inch-thick slices.
step 11
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).
step 11 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).
step 12
Serve and enjoy!
step 12 Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Beef
Low-Carb
Shellfish-Free
Vegetables
Middle Eastern
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