Healthy Recipes
Flank Steak with Zucchini
and Yellow Squash

• Salt
• 6 garlic cloves, chopped
• 6 T olive oil
• 2 T fresh thyme leaves, chopped
• 2 lbs flank steak
• Black pepper
• 2 medium zucchini
• 2 medium yellow squash
• 1 t crushed red pepper flakes
• Zest and juice of 1 lemon
• ½ c chicken stock or broth
• 2 T butter
• Handful of fresh parsley, chopped
• ¾ c grated Parmesan cheese

In a large shallow dish, combine half of the garlic, 3 T of the olive oil, and the thyme. Add the flank steak and coat completely in the mixture, allowing to marinate at least 5-10 minutes while preparing the other food.

Boil 1 inch of water in pan for veggies. Slice zucchini and yellow squash in thin strips. Boil for 1 minute then put in colander and rinse with cold water to stop the cooking process.

Preheat a large skillet. Season the flank steak with salt and pepper, place on the pan, and cook for 5 minutes on each side. Place on a plate and put in a warm oven.

Return the skillet to the stove and heat the remaining 3 T of olive oil over med-hi heat. Ad the remaining garlic and red pepper flakes and cook for 1 minute, or until the garlic starts to turn slightly brown. Don’t burn the garlic. Add the cooled squash then add the lemon juice and chicken stock. Continue to cook for 2 minutes, frequently and gently tossing. Turn off the heat and add the butter, parsley, grated cheese, and lemon zest. Gently toss to melt the butter.

Thinly slice the flank steak on an angle and against the grain. Serve with the hot squash.

Makes 4 servings.

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