Pan-Seared Grass-Fed Beef Steak with Roasted Butternut Squash and Wilted Spinach

Preheat oven to 400°F (200°C). Toss cubed butternut squash with a touch of olive oil, salt, and pepper on a sheet pan. Roast for 20-25 minutes until tender and caramelized at the edges.

While squash roasts, bring a pot of water to a boil and cook the pearled barley for 25-30 minutes until chewy but tender. Drain well.

Season the beef steak generously with salt and pepper. Heat a heavy skillet over medium-high heat until shimmering. Sear the steak for 4-5 minutes per side for a deep brown crust, aiming for medium-rare.

Remove steak to a plate to rest for 5 minutes. In the same pan, add a splash of water, the minced ginger, and the spinach. Sauté quickly until the spinach is just wilted and the ginger is fragrant.

To serve, spread the cooked barley on the plate, top with the roasted squash and wilted spinach, and place the rested steak on the side. Drizzle with pan juices.