Steak and Zucchini Meal
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 teaspoons olive oil1 1/2 pounds strip steakkosher salt and pepper1 1/2 pounds small zucchini, halved lengthwise1 teaspoon grated lemon zest1 small clove garlic, finely chopped3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)2 tablespoons bread crumbs
Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINA-CIOUS.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINA-CIOUS.
Nutritional Info Amount Per Serving
- Calories: 331.2
- Total Fat: 13.7 g
- Cholesterol: 96.9 mg
- Sodium: 130.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.6 g
- Protein: 40.5 g
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