Beef Tender Tips With Fennel And Gingered Butternut Squash

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Rub the cut sides of the squash with butter and place cut-side down on a baking sheet lined with foil. Bake until very tender, 1 to 1 1/4 hours.
3. 3
   Remove the squash from the oven and let cool slightly.
4. 4
   While the squash cools, heat a nonstick skillet over medium-low heat and add the olive oil. Add the ginger and saute 1 minute, until softened.
5. 5
   Scrape the pulp of the squash into the skillet and add 1 tablespoon of butter and the milk. Season with salt and pepper. Use a potato masher or fork to combine the ingredients, mashing the squash to a creamy consistency.
6. 6
   Combine the garlic, ginger, chile paste, soy sauce, and 1 tablespoon of olive oil in a medium bowl. Add the beef tips and toss to combine. Cover with plastic wrap and refrigerate 1 hour. (Let sit at room temperature 30 minutes before cooking.)
7. 7
   Place the fennel slices in a medium bowl and drizzle with olive oil. Season with salt and pepper and toss to combine. Set aside.
8. 8
   Heat a cast-iron griddle over medium-high heat on the stovetop. Brush with olive oil and add the beef tips (discard the marinade) on one end and the fennel slices on the other.
9. 9
   Grill, turning two or three times, until the beef is medium rare and the fennel is crisp-tender, 5-6 minutes.
10. 10
    To serve, toss or stir the beef and fennel together and divide among 4 plates. Divide the squash puree alongside.