Szechuan-peppercorn New York steak with soy-seared squash and sweet and sour pan sauce

Heat a pan over medium to high heat.

Coat the New York steak generously in soy sauce.

Grind the Szechuan peppercorns coarsely in a mortar and pestle and season the steak with them.

Sear on all sides, around two minutes per side for medium rare.

Rest the steak 5 to 10 minutes.

Deglaze the pan with a generous amount of butter; pour half over the steak.

To the other half add minced garlic, orange zest, orange juice, cayenne peppers, soy sauce, honey and a splash of rice wine vinegar; reduce by half and reserve.

Score the squash flesh in a crosshatch with a knife, to hold the seasoning and release moisture.

Brush the squash with soy sauce and sear flesh side down in a medium-high pan until dark golden brown; flip and cook until fork tender.

Slice the steak, lay the squash on the plate, shingle the steak over it and spoon the sauce over the top.