Plating is not everything, while small places are fun and one bite for friends in your self. A share entree is great too, but two people might not order the same thing. I felt like being random and make a share entree lunch for 20 bucks and not use much cookwear. Today post is oven roasted gold squash, saute kale and honey crisp apple with flat iron steak.
The squash was cut into quarters season with salt black pepper and oil for 30 to 40 mins at 400 degree ( time will vary depending on the size )
I took a cast iron pan and pan sear the flat iron on one side, then flip it and cooked the steak finished the steak til medium. Once at the temp at added rosemary, thyme, butter and based the steak
While the steak was resting ( ahead of time chiffonade) the kale which is small juilline cut and large dice the apples.
I saved the oil but mix and cooked the kale in the cast iron pan then added the apples.
As you see i found a platter, put the squash on the outside then a bed of the cooked kale/apple mix in between slice the steak the added more kale and apples on top to garnish
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