Chimichurri steak with roasted squash

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/2 cup chopped parsley, 2 tablespoons red wine vinegar, 2 cloves garlic, grated into a smooth sauce. Pat 1 1/4 pounds sirloin steak dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 pound delicata squash, sliced and 1 pint cherry tomatoes with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the steak reaches 135°F for medium-rare or preferred doneness before resting. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups pearled farro according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Chimichurri steak with roasted squash with 1/3 cup toasted pumpkin seeds.