Pan Seared Steak Salad with Acorn Squash, Avocado & Pomegranate

Ingredients:    

For The Squash:
1 Small Acorn Squash
2 tbsp. Olive Oil
½ tsp. Smoked Paprika
Salt

For The Steak:
Kosher Salt & Pepper
12 oz. NY Strip Steak, room temperature
1 tbsp. Olive Oil
1 tbsp. Brown Butter Ghee (I used @tinstar)

For the Salad:
6 cups Baby Kale
½ cup Pomegranate Seeds
1 Avocado, cut in half, pit removed, sliced or chopped in chunks
Balsamic Vinegar

Instructions:

For the Squash:

1. Preheat oven to 375° F
2. Line a baking sheet with parchment paper
3.  Remove the stem and bottom of the squash and discard them
4.  Cut squash in half crosswise
5. Remove seeds
6. Then cut into ¼” thick rings
7.  Combine olive oil and smoked paprika in a large bowl
8.  Add squash rings and toss to coat
9. Place squash your baking sheet
10.  Sprinkle with salt
11. Bake for 30 minutes, or until fork tender

For the Steak:

1. Preheat your oven to 450° F
2. Season your steaks! Coat evenly in kosher salt and pepper
3. Heat a large cast-iron skillet over high heat. 
4. Add olive oil to pan and swirl to coat the pan. 
5. Once hot, add your steak to the pan – do not move your steak!
6. Sear for 3 minutes, flipping half way through
7. Top steak with brown butter ghee and place pan in oven for 3-5 minutes depending on how rare you like your steaks*
8.  Remove from oven and allow to rest for 5 minutes
9. Thinly slice steak

Assembly:

1. In a large bowl assemble kale, cooked squash, and seared steak slices
2. Top with avocado and pomegranate arils
3.  Drizzle with balsamic to taste

* Medium Rare has an internal temperature of 135° F, Medium has an internal temperature of 145° F