Steak With Golden Zucchini

Steak With Golden Zucchini
Kana Okada
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

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

Directions

  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.
Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Fat 14 g
  • Sat Fat 4 g
  • Cholesterol 68 mg
  • Sodium 478 mg
  • Carbohydrate 7 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 42 g
What does this mean? See Nutrition 101.

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