Prep the chimichurri and the maple balsamic vinaigrette. Both of these can be done the day before or the morning of the same day.

Prep and cube the squash. If you’re using kabocha squash, I like to steam it for 15 minutes to be able to cube and peel it more easily. You may not need to do this for other types of squash like butternut or honeynut squash.

Boil the potatoes for the crispy potatoes. Use the recipe for crispy potatoes. This can be done in the morning, the day before, or 1.5 hours before guests arrive. 

Prepare the sous vide for the steak. If you don’t have a sous vide, you can also cook the ribeye caps using your favorite method for cooking steak. Use the Ribeye caps recipe for more details. Start the sous vide 1.5 hours before guests arrive.

Slice the bread and set on a sheet tray to toast when guests arrive. 

30 minutes before guests arrive, roast the broccoli and squash. This will allow the veggies to be warm when served, but also allow you to focus on the other dishes that are better served hot. Set aside 2 cups of the roasted squash for the salad. When the veggies are finished roasting, you can plate them and set them on the dinner table, or keep them warm in a 200F oven. 

~ 30 minutes before guests arrive, (after the veggies are in the oven), begin to fry the crispy potatoes. You are more than welcome to roast these potatoes, but the fried version is always such a great treat. Be sure to immediately salt the potatoes as you remove them from the oil. Once you’ve finished frying, keep the potatoes in a 200F oven to keep them warm until serving. 

Assemble and toss the salad. 

Finally, sear the sous vide steaks until golden brown, about 2-3 minutes per side. Slice the steak into ½” thick pieces and plate. Top with a few spoonfuls of chimichurri, a sprinkle of maldon salt, and some picked parsley and cilantro.