Grilled Beef with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, about 450°F. Pat the beef steaks dry with paper towels and season generously on both sides with sea salt and cracked pepper 15 minutes before cooking.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Cut the butternut squash into 3/4-inch thick semicircular wedges. Toss with 2 tablespoons of olive oil, salt, and pepper. Set aside until ready to grill.

   Tip: Uniform thickness helps all pieces cook at the same rate.

3. 3

   Place butternut squash wedges on the grill and cook for 15-18 minutes, turning halfway through, until golden brown and fork-tender. Transfer to a warm plate.

   Tip: The squash releases moisture as it cooks; don't flip too early or it won't develop color.

4. 4

   Brush the grates with remaining olive oil. Place the beef steaks on the grill and sear for 4-5 minutes per side for medium-rare, creating a nice crust. Remove and rest on a warm plate for 5 minutes.

   Tip: Resist moving the steaks once placed; this develops the best crust.

5. 5

   While the beef rests, melt butter in a small skillet over medium heat with garlic cloves and fresh sage leaves. Cook for 3-4 minutes until the butter turns golden brown and releases a nutty aroma.

   Tip: Watch carefully to prevent the butter from burning; remove from heat once it turns hazelnut brown.

6. 6

   Strain the sage brown butter through a fine sieve, discarding solids. Squeeze fresh lemon juice into the butter and stir well.

   Tip: Straining removes the burnt particles and creates a silky sauce.

7. 7

   Arrange grilled butternut squash wedges on serving plates with a beef steak beside them. Drizzle generously with sage brown butter and serve immediately.

   Tip: Pour any accumulated beef juices onto the plate for extra flavor depth.