Bavette Steak with Herb Crumb and Squash Puree

Bavette, the flap meat from the bottom sirloin, has long, coarse fibers that hold marinade and sauce like a sponge. Here it gets a restaurant-plate treatment without restaurant equipment. The squash puree is roasted, not boiled, so it stays sweet and thick enough to hold its shape under the steak. The herb crumb adds texture and a green, lemony lift. The skill part is slicing: the grain on bavette is obvious, so cut straight across it in thin slices or it will chew like string.