Lean Green Steak Machine
Two words. Hello Fresh. If you are like me, you have heard friends, family, and even coworkers praising food delivery services such as Hello Fresh. Well, I finally gave it a try and y'all it is amazing! It is such a simple concept that allows you to try new and exciting recipes and flavors. The recipe I am posting today is from my first box and it
really hit the spot for a light and fresh summer time dinner.
Servings: 2
Ingredients:
2 - 10-12 ounce Sirloin steaks
1 Zucchini
1 Red Onion
1 small bunch of Asparagus
4 ounces of Sweet Peas
1 1/2 tablespoons of chopped mint
2 tablespoons of Chives
1 Lemon
4 teaspoons of Olive Oil
Salt
Pepper
First wash and dry all your produce. Halve, peel, and dice the onion. Next cut the zucchini into small cubes and trim the ends of the asparagus stalks (You want to make sure you get the brown woody edges off). Zest your lemon until you have ½ tsp zest and then cut your lemon into halves. Mince your chives and chop your mint leaves.
In a small bowl, combine minced chives, chopped mint, a squeeze of lemon, a large drizzle of olive oil, and a pinch of salt and pepper. Adjust to taste with more lemon, salt, and pepper as you see fit. I always squirt more lemon into mine because I am a sucker for citrus. This is your dressing you will top your steak with.
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Toss in zucchini and cook until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Remove pan from heat.
Heat a drizzle of olive oil in another large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.
Add peas and asparagus to pan with your succotash (onions and zucchini medley). Return pan to stove over medium-high heat. Cook until asparagus is tender, 4-5 minutes. Season with salt and pepper. Remove pan from heat and stir in a squeeze of lemon and a pinch of lemon zest.
Thinly slice steak against the grain. Divide succotash between plates and top with steak. Drizzle with herb dressing. Garnish with remaining mint leaves and chives, if desired.