Name: Pan-Seared Skirt Steak with Zucchini and Scallion Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 1 cup fresh parsley leaves; 8 scallions, white parts minced, green parts cut into 1-inch pieces; 1/2 cup plus 3 tablespoons extra-virgin olive oil; 1/4 cup water; 4 teaspoons red wine vinegar; 1 tablespoon Dijon mustard; Salt and pepper; 1 (1 1/2-pound) skirt steak, trimmed and cut into 4 equal parts; 2 medium zucchini, cut into 1/2-inch chunks

Why This Recipe Works

This vibrant, no-cook blender sauce is the perfect accompaniment to quick-cooking skirt steak.

Before You Begin

For tender meat, slice the steak against the grain.

Instructions

Process parsley, scallion greens, 1/2 cup oil, water, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. Set aside.

Pat steak dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 120 to 125 degrees (for medium-rare), about 2 minutes per side. Transfer steak to carving board and tent with foil.

Add remaining 1 tablespoon oil and zucchini to now-empty skillet and cook over medium-high heat, without stirring, until zucchini is well browned, about 2 minutes. Stir and continue to cook until softened, about 3 minutes. Off heat, add scallion whites and 2 tablespoons scallion sauce and stir to coat zucchini. Season with salt and pepper to taste. Slice steak thin against grain. Serve with zucchini and remaining scallion sauce.