Wednesday, July 29, 2009

Tonight's Dinner

Steak with golden zucchini

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 (parsley, basil)
2 tablespoons bread crumbs

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 desired doneness, 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest 20 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.

Rating: 8 The lemon zest was forgotten. Probably would have warranted a 9 maybe 8.5. But this was quick, easy and delicious.

If you are wondering what's going on with the food posting. It is developing into a weekly post. Andrew, Mark and I are looking for nutritious, delicious meals we can prepare after a long day of work instead of "fast" food. Some are good, some are not. We will only post those 8 or above.


Leah said...

Can you include more instructions on things like how to season the steak...not sure what this means. Also do you do anything else to the meat before hit it or something?

Deb said...

You season it with "salt and pepper." CAREFULLY read the directions. No hitting of the meat. Sometimes it's called pounding, but rarely hitting.

Patricia said...

LOL, Leah, you really make me laugh, and I know it's not supposed to be funny but it is! I love this idea...I will definitely like to try your 8 and ups. Look forward to the new recipes. Pete