For Steak

• 4 oz sirloin steak
• 1 tbsp sea salt
• 1 tbsp ground star anise
• 50/50 canola & olive oil blend

For Butternut Squash & Cipollini Onions

• ¼ cup butternut squash, cubed
• 2 cipollini onions
• 50/50 canola & olive oil blend
• pinch of ground star anise
• pinch of salt

Serving Suggestions

• cocoa nibs
• melted bittersweet chocolate
• butternut squash purée
• fried & salted squash seeds
• coarse sea salt
• microgreens
• cocoa powder
• ground cinnamon
• pumpkin seed oil

Prepare Sirloin

1. Preheat oven to 350º
2. Season steak liberally with salt and ground star anise on all sides
3. Heat a small sauté pan over medium high, and coat with a 50/50 canola and olive oil blend. Sear steak 30-60 seconds on all 4 sides until browned
4. Transfer to a cool baking dish and place in the oven for 4 minutes, flip steak, and cook another 4 minutes
5. Remove steak to paper towel-lined plate to absorb excess juices and let rest for about 4 minutes before slicing

Prepare Butternut Squash & Cipollini Onions

1. Bring a small pot of water to a rolling boil and have a bowl of ice water ready
2. Drop cubed squash into boiling water, and reduce heat to medium. Allow heat to come back up to a rolling boil and cook for squash for 4 minutes
3. Remove squash to ice water until chilled. Drain and place on a paper towel-lined plate to absorb water
4. Coat onions (in skins) in olive oil. In a pan over medium-high heat, allow to sauté until the skins begin to pull away from the flesh
5. Remove onions from pan and allow to cool before removing skins and quartering
6. Coat a small sauté pan with 50/50 canola and olive oil blend over medium-high heat
7. Add dried butternut squash and sauté 1 minute
8. Add quartered onions, season with salt and a pinch of star anise, and sauté 1 minute more

Garnish & Serve

1. Slice sirloin into 4 pieces against the grain
2. Top with butternut squash and cipollini onions. Garnish with as many or few of the suggested ingredients and serve