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Steak with Golden Zucchini

Photo: Kana Okada
Prep time 25 mins
Yield Makes 4 servings


  • 6 teaspoons olive oil
  • 1 1/2 pounds strip steak
  • Kosher salt and pepper
  • 1 1/2 pounds small zucchini, halved lengthwise
  • 1 teaspoon grated lemon zest
  • 1 small clove garlic, finely chopped
  • 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)
  • 2 tablespoons bread crumbs

Nutrition Information

  • calories 321
  • caloriesfromfat 39 %
  • fat 14 g
  • satfat 4 g
  • cholesterol 68 mg
  • sodium 478 mg
  • carbohydrate 7 g
  • fiber 2 g
  • sugars 3 g
  • protein 42 g

How to Make It

  1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing.

    Meanwhile, return the pan to medium heat and heat 2 teaspoons of the oil. Season the zucchini with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into 1/2-inch pieces and divide among individual plates.

    In a small bowl, combine the lemon zest, garlic, herbs, bread crumbs, and the remaining oil. Sprinkle the bread crumb mixture over the zucchini and serve with the sliced steak.

    Tip: You can cook both the zucchini and the steak outside on a grill using the same times as those in the recipe above.