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Steak With Summer Squash and Pine Nuts

Steak With Summer Squash and Pine Nuts
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2009

Nutritional Information

  • Per Serving
  • Calories 412Calories From Fat 220
  • Protein 42g
  • Carbohydrate 7g
  • Sugar 4g
  • Fiber 2g
  • Fat 25g
  • Sat Fat 6g
  • Sodium 563mg
  • Cholesterol 64mg
What does this mean? See Nutrition 101 .

Quick Tip

Romaine Lettuce
Turn this dish into a salad by tossing it with romaine or another sturdy green and drizzling it with extra-virgin olive oil, if desired.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.