Description
A fast and flavorful dinner featuring seared steak and crisp zucchini coated in garlicky butter, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Steak (flank, sirloin, or ribeye) (Choose based on preference and availability.)
- 2 medium Zucchini (Fresh and firm.)
- 3 tablespoons Butter (Or ghee if needed.)
- 3 cloves Garlic (Fresh minced for best flavor.)
- 1 teaspoon Red chili flakes (Adjust to taste.)
- 2 tablespoons Soy sauce (Or coconut aminos as a substitute.)
- 1 teaspoon Toasted sesame oil (A few drops goes a long way.)
- to taste Salt (Use sparingly.)
- to taste Black pepper
- 1 squeeze Lime (Optional for brightness.)
Instructions
Preparation
- Slice the steak thinly against the grain. Season lightly with black pepper.
- If desired, chill the steak in the freezer for 15-20 minutes for easier slicing.
- Cut zucchini into thick half-moon slices.
Cooking
- Heat a skillet over medium-high to high heat and add a small splash of oil.
- Sear the steak in a single layer for 60 to 90 seconds on each side, depending on thickness. Remove to a plate.
- Add zucchini to the same skillet and cook for 2 to 3 minutes, stirring just enough to achieve browning.
- Reduce heat to medium. Add butter and minced garlic, stirring quickly for 20-30 seconds.
- Add chili flakes, soy sauce, and a few drops of toasted sesame oil.
- Return the steak to the skillet, tossing everything together for 30-60 seconds, then turn off the heat.
Notes
For best results, do not overcrowd the pan when cooking the steak to achieve a perfect sear. Store leftovers in an airtight container for up to 3 days, reheating gently to avoid toughening the steak.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food