Steak With Golden Zucchini

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 321 calories
    • Calories 39 calories from fat
    • Fat 14 g
    • Sat Fat 4 g
    • Cholesterol 68 mg
    • Sodium 478 mg
    • Protein 42 g
    • Carbohydrate 7 g
    • Sugar 3 g
    • Fiber 2 g


  1. Check 6teaspoons olive oil
  2. Check 1 1/2pounds strip steak
  3. Check kosher salt and pepper
  4. Check 1 1/2pounds small zucchini, halved lengthwise
  5. Check 1teaspoon grated lemon zest
  6. Check 1 small clove garlic, finely chopped
  7. Check 3tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)
  8. Check 2tablespoons bread crumbs


  1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.
  2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.
  3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.
  4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.
  5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.