Flank Steak with Zucchini and Yellow Squash "Pappardelle"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Salt6 garlic cloves, chopped6 tablespoon EVOO2 tablespoon thyme2 lbs flank steakblack pepper2 zucchini2 yellow squash1 tsp crushed red pepper flakeszest and juice of 1 lemon1/2 cup chicken stock2 tablespoon butterchopped fresh parsely3/4 cup grated parmigiano-reggiano
4 servings.
Marinate steak in 3 tblspn EVOO, 3 chopped garlic cloves and thyme.
Grill for 5 min. on each side.
While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry.
Heat 3 tblspoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss.
Serve with grilled steak.
Number of Servings: 4
Recipe submitted by SparkPeople user BEANJELLY.
Marinate steak in 3 tblspn EVOO, 3 chopped garlic cloves and thyme.
Grill for 5 min. on each side.
While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry.
Heat 3 tblspoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss.
Serve with grilled steak.
Number of Servings: 4
Recipe submitted by SparkPeople user BEANJELLY.
Nutritional Info Amount Per Serving
- Calories: 681.9
- Total Fat: 48.2 g
- Cholesterol: 98.6 mg
- Sodium: 4,071.1 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 6.5 g
- Protein: 52.0 g
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