Instructions
Follow the steps and taste along the way.
Roast the squash
Preheat the oven to 220 °C. Cut the squash into wedges about 2 cm thick and toss with 5 ml olive oil, 1 g salt, and some of the black pepper. Arrange in a single layer on a baking sheet and roast for 22–25 minutes, until tender and browned at the edges.
Make the chimichurri
Combine the parsley with the garlic, oregano, chili flakes, red wine vinegar, the remaining 10 ml olive oil, and 0.5 g salt. Let it stand for at least 10 minutes so the flavors can meld; the sauce should remain herbaceous and slightly tangy.
Sear the corn
While the squash roasts, heat a dry grill pan or cast-iron skillet over medium-high heat. Cook the corn cobs for 8–10 minutes, turning them regularly, until the kernels have darker charred spots. Set aside.
Sear the steak
Pat the steak dry with a paper towel and season with the remaining 1.5 g salt and the remaining black pepper. Sear it in a very hot pan for about 3–4 minutes per side; for a 2 cm-thick steak, check the center with a thermometer and make sure it reaches 63 °C. Transfer the meat to a plate and let it rest for 3 minutes.
Finish and serve
Slice the steak across the grain. Divide the roasted squash and corn between two plates, add the steak, and serve the chimichurri on top or alongside. Taste the sauce: its fresh tanginess should balance the sweet squash and charred corn.
