Hanger Steak with Roasted Acorn Squash

Ingredients

• 2 large acorn squashes (3 pounds / 1.4 kg total), halved, seeded, and cut into 1½-inch (4-cm) wedges
• 2 medium red onions, peeled and quartered through the stem, petals pulled apart
• 5 tablespoons (75 ml) olive oil
• Kosher salt and freshly ground black pepper
• 1¾ pounds (800 g) hanger steak, halved through the center membrane if still attached and cut into pieces that fit your pan
• ¼ teaspoon cayenne pepper
• 2 garlic cloves, 1 crushed and 1 minced
• ¼ cup chopped fresh chives
• 3 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest

Instructions

1. Preheat the oven to 425°F (220°C), with racks positioned in the top and bottom thirds of the oven.
2. Divide the squash and onions between two rimmed baking sheets. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon each salt and pepper. Roast, tossing once and rotating the pans top to bottom and front to back, until the squash is easily pierced with a fork, 25 to 30 minutes.
3. Meanwhile, place the steak in a bowl and season with the cayenne, crushed garlic clove, and 1 teaspoon each salt and pepper. Ten minutes before the vegetables finish roasting, heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Add the steak, leaving space between the pieces so they do not steam. Cook to the desired doneness, 6 to 8 minutes for medium-rare. Let the steak rest while you make the sauce.
4. Stir together the chives, lemon juice, lemon zest, minced garlic clove, remaining 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Serve the steak drizzled with the chive-lemon sauce, with the roasted squash and onions alongside. Season with additional salt and pepper if desired.