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Ingredients

• 1/2 cup olive oil ;
• 1 garlic clove, peeled and sliced ;
• 1/2 red onion, chopped ;
• 1 tsp. kosher salt ;
• 1/2 tsp. coarsely ground pepper ;
• Juice of 1/2 lemon ;
• 1 Tbs. red wine vinegar ;
• 1/2 cup coarsely chopped fresh flat-leaf parsley ;
• 2 Tbs. fresh oregano leaves ;
• ; ;

• 8 oz. applewood smoked bacon, cut into lardons, each 1/4 inch wide and 1 inch long ; ;
• 1 1/2 cups peeled and diced rutabaga (1/2-inch dice) ; ;
• 1 1/2 cups peeled and diced Yukon Gold potatoes (1/2-inch dice) ;
• 1 1/2 cups peeled and diced butternut squash (1/2-inch dice) ;
• 1 yellow onion, cut into 1/2-inch dice ;
• 2 Tbs. unsalted butter ;
• 6 fresh sage leaves, chopped ;
• Fine sea salt and freshly ground pepper, to taste ;
• ; ;

• 4 flat-iron steaks, each about 8 oz. ; ;
• 1 Tbs. vegetable oil ;
• 2 Tbs. steakhouse rub ; ;
• 2 Tbs. minced shallot ;
• 2 Tbs. unsalted butter ; ;
• Zest of 1 lemon ;
• 2 garlic cloves, minced ;
• 2 tsp. chopped fresh flat-leaf parsley ;

Description

When You Can’t Use A Backyard Grill, Cook Steaks On The Stovetop Using Our Grill Pan And Press, As In This Recipe By Chef Bryan Voltaggio. Round Out The Meal With Chimichurri (an Argentinean Condiment) Plus Butternut Squash And Rutabaga Hash.

Williams-Sonoma