Steak Tartines

1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut the bread into four 1-inch-thick slices (you may have extra bread). Peel the garlic. Quarter the squash lengthwise; cut crosswise into 1-inch-thick pieces. Small dice the fontina cheese (discarding any rind). Roughly chop the capers.

2 Cook the spinach & make the pesto:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Transfer the chopped spinach to a medium bowl; add the parmesan cheese and the juice of 2 lemon wedges. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.

3 Make the garlic toasts:
Place the bread on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Toast in the oven 7 to 8 minutes, or until lightly browned and crispy. Leaving the oven on, remove the toasted bread from the oven. When cool enough to handle, carefully rub 1 cut side of each toasted bread slice with the whole garlic clove; discard the clove.

4 Cook & dress the squash:
While the bread toasts, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly softened. Transfer to a medium bowl and add half
the
pesto. Toss to coat; season with salt and pepper to taste. Wipe out the pan.

5 Cook the beef:
Pat the diced beef dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single, even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

6 Toast the tartines & plate your dish:
Evenly top the garlic
toasts with the cooked
beef. Evenly top with the fontina
cheese and capers. Toast in the oven 2 to 4 minutes, or until the cheese has melted. Remove from the oven. Divide the toasted tartines between 2 dishes. Top with the remaining pesto. Serve with the dressed
squash and remaining lemon wedges on the side. Enjoy!