Kabocha and Argentinian Gratin
A delicious and comforting side dish that combines the sweetness of kabocha with the savory flavors of Argentinian beef.
Ingredients
- ●1 pound Argentinian beefsuch as flank steak
- ●1 medium Kabocha squashpeeled and sliced into 1/2-inch thick rounds
- ●2 medium Golden potatoespeeled and sliced into 1/2-inch thick rounds
- ●1 cup Gratin cheesesuch as parmesan or cheddar
- ●1/4 cup Glazed onionssee instructions for preparation
- ●2 tablespoons Olive oil
- ● Salt and pepperto taste
- ●1/4 cup Fresh parsleychopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the beef with salt and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 2-3 minutes per side, or until browned. Transfer the skillet to the preheated oven and cook for 10-12 minutes, or until the beef reaches an internal temperature of 130°F (54°C) for medium-rare.
- 3
While the beef is cooking, toss the sliced kabocha and potatoes with the remaining 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
- 4
To prepare the glazed onions, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 1/4 cup of chopped onions and cook for 5-7 minutes, or until caramelized and golden brown.
- 5
To assemble the gratin, remove the beef from the oven and let it rest for 5 minutes. Slice the beef into thin strips. In a large serving dish, arrange a layer of roasted kabocha and potatoes. Top with a layer of sliced beef, then a layer of glazed onions. Sprinkle with grated cheese and repeat the layers one more time, finishing with a layer of cheese on top.
- 6
Return the dish to the oven and cook for an additional 5-7 minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley and serve hot.