Sprinkle the steak with ½ tsp of the salt and the pepper and set aside.
For the latkes:
Use a box grater or food processor to grate the butternut squash and set aside.
In a large bowl whisk together the egg, remaining salt, garlic powder, flour, and any additional spices if desired.
Thinly slice the onion and add the onion and grated squash to the egg mixture, mixing well with your hands.
Melt the butter in a skillet over medium high heat.
Form the squash mixture into hamburger sized patties and cook in the preheated skillet for about 5 minutes per side or until browned.
When the latkes are done, put them on a baking sheet and keep them warm in oven.
For the steak:
Scrape out the skillet and cook the steak 3-4 minutes per side until desired doneness. When almost done, drizzle with balsamic vinegar and let it reduce for 2 minutes.
Serve immediately.
Notes
You can use sweet potato instead of squash if you'd like.I like to serve the steak and latkes with a leafy green salad or steamed broccoli to round out the meal.