Season steak with rosemary sea salt, and rub with 1 tablespoon of olive oil. Set aside at room temperature.

Preheat oven to 400º F.

Using a large chef’s knife, cut the squash in half from the stem end to the blossom end. Scoop out the seeds with a large metal serving spoon. Season generously with salt and black pepper,
and brush cut side with 1 tablespoon of olive oil. Fill each half with 2 sprigs of thyme, and 1 sprig of rosemary, and place cut/stuffed side down on a heavy baking or roasting pan. Cook for
25-35 minutes, or until the top gives to the touch, and flesh is fork tender.

While the squash is roasting, heat a large sauté pan over medium-high heat. Add 2 tablespoons of olive oil to the pan, then add okra. Cook while stirring for 4-6 minutes, then add the
onions. Cook for 2-3 more minutes, or until the onions are translucent. Remove from the heat.

Once the squash is cooked, remove from oven, and allow to cool slightly. Scrape out the strands of squash with a fork, and add to the pan with okra and onions.

Arrange the top rack so that the steaks will be roughly 5” below the broiler, and preheat to broil. Arrange steaks on a broiler pan, or a roasting pan (preferably with a rack). For rare to
medium rare: cook for 3-4 minutes, turn over, and cook for 3-4 minutes more.

Remove from heat, and allow to rest for at least 10 minutes. While the meat is resting, place the veggies over medium heat, and add the tomatoes. Cook while stirring until they are fully heated. Season to taste with salt and pepper.

Once the veggies are heated through, cut the meat against the grain into 1/4” thick slices.

Serve roasted hanger steak with a hearty side of spaghetti squash and okra sauté. Enjoy!