|2 servings||calories per servings 557||protein serving 42 g||carbs per serving 37 g||total fat per serving 24 g|
Enjoy the best of summer produce with this fun and easy steak recipe. Spaghetti squash is one of those ingredients that can really surprise you. It looks like any other hard squash, but when you take a fork to the tender flesh it comes out looking like pasta. It has great flavor, too. Okra and tomatoes are a classic combination here in the South. The acidity in the tomato reduces the okra’s infamously “slimy” quality while complementing its mildly peppery flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||37 g|
|Dietary Fiber||10 g|
Please read through the entire recipe before beginning.
Season steak with 1 teaspoon PeachDish salt, and rub with about 1 tablespoon olive oil. Set aside at room temperature.
Prepare your mise en place: Cut okra crosswise at an angle into 1/2-inch slices. Peel onion, and slice thinly. Quarter the cherry tomatoes.
Using a large chef’s knife, cut the squash 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. Fill each half with 2 sprigs thyme and 1 sprig rosemary, then season with 1/2 teaspoon PeachDish salt. 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. Add 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 PeachDish salt, 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. Add a little more time per side if you prefer your meat cooked 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 and pepper.
Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...