Flank Steak with Zucchini and Yellow Squash "Pappardelle"
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Flank Steak with Zucchini and Yellow Squash "Pappardelle" calories by ingredient
Introduction
Grilled Flank Steak with zucchini and yellow squash Grilled Flank Steak with zucchini and yellow squashNumber of Servings: 4
Ingredients
-
Salt
6 garlic cloves, chopped
6 tablespoon EVOO
2 tablespoon thyme
2 lbs flank steak
black pepper
2 zucchini
2 yellow squash
1 tsp crushed red pepper flakes
zest and juice of 1 lemon
1/2 cup chicken stock
2 tablespoon butter
chopped fresh parsely
3/4 cup grated parmigiano-reggiano
Directions
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.