Ingredients
1 TBSP chopped chipotle chiles, canned in adobo sauce
2 tsp adobo sauce
2 tsp extra virgin olive oil
1 tsp black pepper, divided
1 tsp sea salt, divided
1 lb hanger steak
Butter nut squash
2 TBSP sliced green onions
Directions
- Heat a grill pan over medium-high. Combine chipotle, adobo sauce, oil, 1/4 tsp black pepper, and 1/2 tsp salt. Rub mixture evenly over both sides of steak. Place steak on pan; cook 3 to 4 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut steak across the grain into thin slices.
- Cook butter nut squash until desired doneness. I used butternut squash noodles (pre packed). Season with the remaining 3/4 tsp of black pepper, and remaining 1/4 tsp salt. Divide steak and squash evenly among 4 plates. Sprinkle with onions.