Rating: 4 stars
103 Ratings
  • 5 star values: 22
  • 4 star values: 69
  • 3 star values: 4
  • 2 star values: 8
  • 1 star values: 0
Kate Merker

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Credit: Kana Okada

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

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  • 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.

  • Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

  • Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

  • 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.

Nutrition Facts

321 calories; calories from fat 39%; fat 14g; saturated fat 4g; cholesterol 68mg; sodium 478mg; carbohydrates 7g; fiber 2g; sugars 3g; protein 42g.
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