Criollo steak with mild coffee rub, roasted squash, balsamic onions, and crunchy pumpkin seeds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray, add 1 whole garlic clove, 2 tablespoons olive oil, half of the salt, and some black pepper. Toss well.

2. 2

   2. Roast the squash for 30 minutes at 220 °C / 425 °F, stirring halfway through. In the last 5 minutes, add the hot water to the tray so part of the squash becomes creamier as it mixes with its juices.

3. 3

   3. Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, until they start to pop lightly. Remove and set aside.

4. 4

   4. In a small bowl, mix the ground coffee, sweet paprika, dried oregano, 2 minced garlic cloves, the remaining salt, black pepper, and 1 tablespoon olive oil until it forms a fragrant paste.

5. 5

   5. Pat the steaks dry with paper towels and rub them with the coffee-spice mixture on both sides. Let them rest for 10 minutes at room temperature.

6. 6

   6. Heat a wide skillet over medium heat. Add the butter and the remaining olive oil. Add the onions and cook for 10 to 12 minutes, stirring, until golden and soft.

7. 7

   7. Add the balsamic vinegar and honey to the onions. Cook 2 to 3 minutes more, until glossy and slightly reduced. Keep warm.

8. 8

   8. Heat another skillet or griddle over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium-rare, or a little longer depending on thickness. If you prefer to finish them in the oven, transfer them for 3 to 5 minutes at 200 °C / 400 °F.

9. 9

   9. Remove the steaks and let them rest for 5 minutes. While they rest, gently mash the roasted squash with a fork, incorporating the roasted garlic from the tray to create a rustic side.

10. 10

    10. Serve a bed of roasted squash, place the steaks on top or לצד, add the balsamic onions, and finish with the toasted pumpkin seeds and chopped fresh parsley.