Steak With Summer Squash and Pine Nuts

Steak With Summer Squash and Pine Nuts
Alex Farnum
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1 1/2
pounds
flank steak
kosher salt and black pepper
2
tablespoons
olive oil
1/4
cup
pine nuts
2
cloves garlic, sliced
1
pound
summer squash (about 2), diced
1
red bell pepper, diced
1
teaspoon
crushed red pepper
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.
Sara Quessenberry
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 220
  • Protein 42 g
  • Carbohydrate 7 g
  • Sugar 4 g
  • Fiber 2 g
  • Fat 25 g
  • Sat Fat 6 g
  • Sodium 563 mg
  • Cholesterol 64 mg
What does this mean? See Nutrition 101.

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