Steak With Summer Squash and Pine Nuts

steak-summer-squash-pine-nuts
Photo by Alex Farnum
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 412 calories
    • Calories 220 calories from fat
    • Fat 25 g
    • Sat Fat 6 g
    • Cholesterol 64 mg
    • Sodium 563 mg
    • Protein 42 g
    • Carbohydrate 7 g
    • Sugar 4 g
    • Fiber 2 g

Heat broiler. Place the steak on a broilerproof baking sheet and season with ½ teaspoon each salt and pepper.

Broil to the desired doneness, 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1 to 2 minutes.

Ingredients

  1. Check 1 1/2 pounds flank steak
  2. Check kosher salt and black pepper
  3. Check 2 tablespoons olive oil
  4. Check 1/4 cup pine nuts
  5. Check 2 cloves garlic, sliced
  6. Check 1 pound summer squash (about 2), diced
  7. Check 1 red bell pepper, diced
  8. Check 1 teaspoon crushed red pepper
  9. Check 2 tablespoons chopped fresh chives

Directions

  1. Heat broiler. Place the steak on a broilerproof baking sheet and season with ½ teaspoon each salt and pepper.
  2. Broil to the desired doneness, 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  3. Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1 to 2 minutes.
  4. Add the squash, bell pepper, crushed red pepper, and ½ teaspoon salt and cook, stirring often, until the vegetables are tender, 4 to 5 minutes.
  5. Sprinkle the vegetables with the chives. Serve with the steak.