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1
Season steak with rosemary sea salt, and rub with 1 tablespoon of olive oil.
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2
Set aside at room temperature.
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3
Preheat oven to 400 degrees F.
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4
Using a large chefs knife, cut the squash in half from the stem end to the blossom end.
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5
Scoop out the seeds with a large metal serving spoon.
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6
Season generously with salt and black pepper, and brush cut side with 1 tablespoon of olive oil.
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7
Fill each half with 2 sprigs of thyme, and 1 sprig of rosemary, and place cut/stuffed side down on a heavy baking or roasting pan.
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8
Cook for 25-35 minutes, or until the top gives to the touch, and flesh is fork tender.
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9
While the squash is roasting, heat a large saute pan over medium-high heat.
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10
Add 2 tablespoons of olive oil to the pan, then add okra.
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11
Cook while stirring for 4-6 minutes, then add the onions.
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12
Cook for 2-3 more minutes, or until the onions are translucent.
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13
Remove from the heat.
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14
Once the squash is cooked, remove from oven, and allow to cool slightly.
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15
Scrape out the strands of squash with a fork, and add to the pan with okra and onions.
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16
Arrange the top rack so that the steaks will be roughly 5 below the broiler, and preheat to broil.
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17
Arrange steaks on a broiler pan, or a roasting pan (preferably with a rack).
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18
For rare to medium rare: cook for 3-4 minutes, turn over, and cook for 3-4 minutes more.
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19
Remove from heat, and allow to rest for at least 10 minutes.
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20
While the meat is resting, place the veggies over medium heat, and add the tomatoes.
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21
Cook while stirring until they are fully heated.
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22
Season to taste with salt and pepper.
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23
Once the veggies are heated through, cut the meat against the grain into 1/4 thick slices.
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24
Serve roasted hanger steak with a hearty side of spaghetti squash and okra saute.
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25
Enjoy!
