Grass fed beef with marinated squash

This was dinner last Saturday, along with a beet and orange salad. Of course, there's nothing to the beef at all. I simply salted and peppered heavily, and then seared for a couple of minutes on each side before allowing to rest. The marinated squash is more interesting. I fried the peeled, sliced, squash until browned in olive oil. At the same time, I brought a bit of cider vinegar and French chestnut honey to a boil, poured it all over the squash in a shallow crock, and allowed to marinate for about four hours before serving at room temperature. The flavor is of delicate squash with a bit of sour, but the touch of powerful chestnut honey gives it an interesting sweet edge.