Ingredients:

  • 1.5 lbs Sirloin or New York Strip steak, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cracked black pepper
  • 1 tsp kosher salt
  • 3 medium zucchinis, approx. 500g, cut into half-moons
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the steak cubes with paper towels until bone-dry to ensure a professional sear. Toss the cubes in a bowl with salt, pepper, and smoked paprika until evenly coated.
  2. Heat a 12-inch cast iron skillet over medium-high heat until water droplets evaporate instantly. Add the steak in a single layer, ensuring not to overcrowd the pan. Let them sear undisturbed to develop a mahogany crust.
  3. Sear the steak. Work in batches to add the steak cubes in a single layer. Cook for 2 minutes per side until a dark crust forms.
  4. Remove and rest. Transfer the steak to a plate. This prevents the meat from becoming rubbery while we cook the vegetables.
  5. Sauté the zucchini. In the same pan, add the zucchini half moons. Cook for 3 to 4 minutes until edges are golden but centers are still firm.
  6. Create the sauce. Lower the heat to medium and add 3 tbsp butter and the 4 minced garlic cloves. Stir constantly until the garlic is fragrant and the butter foams.
  7. Combine ingredients. Return the steak and any accumulated juices to the pan. Add the red pepper flakes.
  8. Deglaze and finish. Pour in 1 tbsp lemon juice and 2 tbsp parsley. Toss everything together for 1 minute until the sauce thickens and coats the food.
  9. Final check. Taste a piece of zucchini and add an extra pinch of salt if the flavors don't pop.