Bake & Roast

1. In a small bowl, whisk together vinegar, brown sugar, garlic, thyme, 1/8 tsp. of the salt, and 1/4 tsp. of the pepper. Stir until sugar dissolves. Add half the marinade to a large resealable bag. Set aside remaining marinade. Add steaks to bag, seal, and use your hands to manipulate steaks to coat with the marinade. Let marinate at room temperature for 30 minutes, or cover and refrigerate up to 1 day.

2. Preheat oven to 425 degrees F with racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. Place broccoli rabe on one of the baking sheets, drizzle with 1 Tbsp. oil and sprinkle with remaining 1/8 tsp. salt. Spread in a single layer. Set aside.

3. On the second baking sheet, toss squash with 1 Tbsp. oil and sprinkle with remaining 1/4 tsp. pepper; spread in a single layer. Place both baking sheets in the oven. Roast 15 minutes, then stir to turn vegetables, and switch the sheets between racks. Continue roasting until vegetables are golden brown on edges, tender, and leaves of broccoli rabe become crisp, about 5 to 10 more minutes for the broccoli rabe and 10 to 15 more minutes for the squash.

4. After stirring the vegetables halfway through cooking, cook the steaks. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add beef to pan, discarding marinade in the bag. Cook 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.

5. Return skillet to medium-high heat. Add reserved marinade, currants or raisins, and water and bring to a boil, scraping any bits from the bottom of the pan, until heated through and slightly thickened, about 5 minutes. To serve, place sliced beef, broccoli rabe, and squash on a serving platter, or divide among 4 plates, and drizzle with pan sauce. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2014