Beef Tender Tips With Fennel And Gingered Butternut Squash

• 1 butternut squash large, sliced in half lengthwise, seeds removed
• unsalted butter for rubbing squash, plus 1 tbsp
• 1 tablespoon olive oil
• 1 teaspoon ginger finely chopped, fresh, peeled
• 1/4 cup milk
• sea salt
• freshly ground black pepper
• 1 garlic clove small, finely chopped
• 1 teaspoon ginger finely chopped, fresh, peeled
• 1 tablespoon chile paste ground, such as Sambal Oelek, available at Asian markets and in the international section of supermarkets
• 2 tablespoons soy sauce
• 1 tablespoon olive oil plus more for drizzling and brushing
• 3/4 pound beef tender tips, from the loin
• 1 fennel bulb large, cored and sliced into 1-inch pieces
• sea salt
• freshly ground black pepper

1. Preheat the oven to 400 degrees F.
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. Remove the squash from the oven and let cool slightly.
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. 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. 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. 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. 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. Grill, turning two or three times, until the beef is medium rare and the fennel is crisp-tender, 5-6 minutes.
10. To serve, toss or stir the beef and fennel together and divide among 4 plates. Divide the squash puree alongside.

butternut squash large, rubbing squash, olive oil, ginger, milk, salt, freshly ground black pepper, garlic, ginger, chile paste ground, soy sauce, olive oil, loin, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Beef-Tender-Tips-with-Fennel-and-Gingered-Butternut-Squash-1648231 (may not work)