Tuscan Garlic Flank Steak with Charred Summer Squash

Tender seared flank steak infused with fresh rosemary and garlic, served alongside tender charred summer squash and sweet blistered cherry tomatoes.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Gluten-Free
• Low-Calorie
• High-Protein
• Low-Sugar
• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• sauté
• healthy
• quick
• classic
• smoky
• fresh

Ingredients

• 1 pound flank steak (trimmed of excess fat)
• 1.5 tablespoon olive oil (extra virgin, divided)
• 4 clove garlic (minced)
• 1 tablespoon fresh rosemary (finely chopped)
• 2 yellow summer squashes (sliced into half-moons)
• 1 cup cherry tomatoes (halved)
• 1 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper (coarsely ground, divided)
• 1 tablespoon lemon juice (freshly squeezed)
• 2 tablespoon fresh flat-leaf parsley (chopped)

Instructions

1. Pat the flank steak dry with paper towels. Season both sides evenly with 1/2 teaspoon of the kosher salt, 1/4 teaspoon of the black pepper, the chopped fresh rosemary, and half of the minced garlic.
2. Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the steak to the hot skillet and sear undisturbed for 4 to 5 minutes per side until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare.
4. Transfer the steak to a cutting board and let rest for 5 to 8 minutes before slicing thinly against the grain.
5. In the same skillet over medium heat, add the remaining 1/2 tablespoon of olive oil along with the remaining minced garlic, sliced yellow summer squash, and halved cherry tomatoes. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
6. Sauté for 4 to 5 minutes until the squash is tender-crisp with light charred edges and the tomatoes have softened and blistered. Stir in the fresh lemon juice and remove from the heat.
7. Plate the sliced flank steak alongside the warm sautéed squash and blistered tomatoes, garnishing with the chopped fresh flat-leaf parsley.

Notes

Always cut flank steak thinly against the grain to maximize tenderness.

Nutrition (per serving)

• Calories: 365
• Protein: 48 g
• Carbohydrates: 8 g
• Fat: 16 g
• Fiber: 2.5 g
• Sodium: 620 mg
• Saturated Fat: 4.5 g
• Sugar: 4.5 g
• Cholesterol: 75 mg