Steak with Yellow Squash Romesco

Yellow squash is another over abundant veggie from my garden every summer.  This recipe is a delicious way to use it up.  Steak is one of my favorite things for dinner, so I can't go wrong with this dish.

To feed 4:

3 yellow squash (about 8 oz each)

5 Tbsp olive oil, divided

3 1/2 tsp kosher salt, divided

3/4 tsp pepper, divided

1 white onion

1 1/2 lb of your favorite steak

1/2 cup salted smoked almonds, plus more chopped for garnish

1/2 tsp paprika

1/4 tsp ground coriander1/4 tsp ground turmeric

3 Tbsp sherry vinegar, divided

2 Tbsp chopped fresh parsley

Preheat a gas grill to medium high.  

 Cut 2 squash in half lengthwise and toss with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp petter.  Set aside.  

Cut remaining 1 squash on an angle into 1/4" thick slices.  Place squash slices in a single layer on a paper towel-lined baking sheet.  Sprinkle both sides evenly with 1/2 tsp salt.  Let stand for 20 minutes.

Meanwhile, toss sliced onion with 1/2 Tbsp oil and grill uncovered on a griddle, turning often, until charred, 2 - 3 minutes.  Place in a bowl and cover.  Set aside.

Remove steak from refrigerator.  Let stand at room temperature for 15 minutes.  

Place squash slices and squash halves on oiled grates and grill uncovered, turning once, until slices are charred on both sides and halves are tender, 8 - 10 minutes.  Transfer squash slices to a blender.  Set aside squash halves.  Increase grill heat to high.

Sprinkle steak with 1 tsp salt and 1/4 tsp black pepper.  Grill steak, uncovered, turning once, until charred and cooked through.  Transfer to a cutting board; let rest 10 minutes.  

Add onions, almonds, paprika, coriander, turmeric, 1 1/2 Tbsp olive oil, 1 Tbsp sherry vinegar, and 1 tsp salt to blender with squash slices.  Process until smooth, about 1 minute.  Set aside romesco

Whisk together parley, remaining 2 Tbsp olive oil, remaining 2 Tbsp sherry vinegar, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper in a medium bowl.  Roughly chop the squash halves and toss with dressing in a bowl.  

Slice steak and serve with romesco and squash salad.  Garnish with shopped smoked almonds and parsley.

Honestly, I wasn't sure I'd like this, but it's super good!